Akishika山廃純米無濾過生原酒 自営田山田錦
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秋鹿Akishika
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Location
1007 Kuragaki, Nose, Toyono-gun, OsakaOpen in Google Maps
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panusmanu
Good umami with fruity finish
Fruit upfront with rice after
Pretty bland but goes well with food
Akishika純米吟醸 ひやおろし
みあ
I drank it cold anyway because it was the first time. I thought it smelled a little bit like old man's sake, but the taste was moderately light. The moment I thought it was the umami of rice, I thought, "What's that? I thought it was the flavor of rice, but it was so sharp!
I like it. ☺️
Japanese>English
じ〜ん
I turned the cork and it wiped out.
This is true dry wine!
Japanese>English
Akishika純米吟醸 歌垣
うぴょん（豊盃こそ至高）
Raw material rice Yamadanishiki
Polishing ratio 60
Yeast used: 901
Sake degree +9
Acidity 2.1
Amino acidity 1.4
Alcohol percentage 17
Is it the desire to drink unfiltered, unpasteurized sake even at this time of year? It is wonderful that it is available even in summer in recent years. I want to drink a brand I've never had before. So here we go!
From the aroma, it is a classic, with a pleasantly mellow, sweet aroma of rice. The brewing water is very soft and gentle, and what emerges from it is a sweet aroma with a hint of fragrance, a simple umami flavor, and a trace of acidity. It has a pleasant calmness and heaviness of body that is not found in modern sake nowadays. This is what is meant by classic nama-zake. It was a sake that taught me the goodness of the classics, leaving the throat and the sharpness. Thank you again for the sake tonight!
Japanese>English
NANA
Hot sake! Aroma is there, not dry but you can feel the alcohol. I think it's more pale if it's cold! The aftertaste is clean and easy to drink!
Japanese>English
Akishika純米吟醸 歌垣
Akishika純米酒 樽搾直汲
てるてるオヤジ
- When you open the bottle, you can smell the citrus aroma! In the mouth, there is a firm acidity and a unique taste typical of Akizuka, with a slight bitterness at the end. ‼︎
Japanese>English
辻高広
AKIKA Junmai Sesshu Nose
Umami, dry, acidic with a bitter aftertaste on the tip of the tongue
Today's sake has a strong acidity.
Dry sake that makes food go faster.
If there is sake, I can eat. And I get fat.
Japanese>English
Akishika無濾過生原酒 山廃生酛
ピカちゃん
I'm going to have this one today too (lol) 💤 after a little sleep 🎶😉 I bought this one because of the -6.3 sake and 8.5 acidity even though it's an Akizuka 😋✨️
First of all, the color is a little yellowish and there is some lees❄🎶.
The aroma is sweet and sour (the sourness prevails 😗)🔴 like honey plum paste🔴 with a hint of ginjo aroma✨️🤤.
In the mouth it has a slight piquancy🫧🫧 and is quite sweet and sour 💕 but you can also taste the umami 😋 and the low alcohol content makes it easy to drink and delicious 😋🎶 but I guess you can tell who likes it or not😅
This looks like something I've had somewhere ......❔ Oh ❗I drink apple vinegar honey white water every morning to lose weight 😆
Japanese>English
しんしんSY
Sake in Osaka
Hard to find!
JIKI has a lot of it.
And how about henohenomoheji?
The manager, who seemed to have finished his work, came near us and told us that this sake is very hard to find.
I was right in my choice!
But the taste is quite strong!
I'll have it with all my heart!
The entrée keeps piling up!
We also had a dish of tuna that had been cooked over an open flame!
This sake goes well with dishes with strong flavors.
extensive knowledge
Sake degree: +9
Acidity: 2.1
Amino acidity: 1.7
Rice used: All autochthonous rice field unprocessed Yamada-Nishiki
Rice polishing ratio: 60
Alcohol percentage: 17
Japanese>English
Akishika純米吟醸 無濾過生原酒 大辛口