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秋鹿Akishika
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Akishika Flavor Chart

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Location

1007 Kuragaki, Nose, Toyono-gun, OsakaOpen in Google Maps

Timeline

Akishika純米槽しぼり
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10
sekisen
Akishika Junmai Tacid Jikeida Omachi Tank Shuku Nao Kumi Rice: Omachi Rice polishing ratio: 70 Sake Degree : -6.0 Acidity : 4.0 Alc. degree : 15 Production Date : 2025/2 ⭐︎⭐︎⭐︎⭐︎ The strong and bright acidity is unique. The fresh mouthfeel gives the wine a full flavor and richness.
Japanese>English
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こすけ
Today we are going out for a drink. The master recommended Akizuka. Personally, I imagine it hot... This is ❗️ A sake that blows up all over the place. The master told me to mix it properly, but I didn't. The master told me to mix it properly, so I did... but it blows! Now, what does it taste like? It's nigori. Is it sweet? Yes, a little sweet. But this chirpiness beyond chirpiness is amazing! Furthermore, the mouthfeel is sweet, but you can cut the aftertaste surprisingly, right? This doesn't interfere with the meal😄. It's good, isn't it? I'll buy it when I find it 😍
Japanese>English
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27
サンスケ
Yamahai Junmai Unfiltered - Nama Sake Omachi Dry, slightly strong aroma (rice), slightly strong attack, slightly thick, rich umami and acidity, short umami aftertaste, light bitterness, slightly simple, austere, mellow sake
Japanese>English
Akishikaひや純米生貯蔵酒
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米家
お燗酒部
27
やす☆
A summer sake named Hiya, served warm. It has a soft umami and sharpness, and has a slight fresh-stored sake feel on the palate.
Japanese>English
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みさき
I ordered this sake because it looked interesting when I was told it was an astringent sake. It was interesting! If I had to use an analogy, I would say that the smell of the wind forest was made into sake as it is. It has an astringent, savory flavor. Coffee? Not so sweet as to be called coarse. Smoke feeling. Smells so good. Like it's been heated.
Japanese>English
Akishika秋鹿 純米吟醸 槽搾直汲 超辛口 生酒 Akishika Junmai Ginjo Funashibori-jikomi Cho-Karakuchi Nama純米吟醸生酒槽しぼり
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28
Chrisbrz
Akishika Junmai Ginjo Funashibori-jikomi Cho-Karakuchi Nama-shu Akishika Junmai Ginjo Funashibori-jikomi Cho-Karakuchi Nama Seimaibuai 60 Seimaibuai 60 Alcohol 18 Nihonshudo +16 Yeast Kyoukai #12 Acidity 2.3 Amino acids 1.2 According to my wife, this is the first sake in a long time that has a full of "indigenous" feeling. Well, it has a sake degree of +16, and I can feel the creator's care in its mild and thick taste. Distinctly Rice fragrance as soon as I opened the bottle. Oh very tangy and acidic initially but has a dry finish.
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