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.
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 😍
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.
Slightly ripe sake aroma.
A little bit of vinegar.
A unique sourness and a sense of grain.
Mellow mirin-like flavor.
The texture is moderate.
It gradually fades away.
Spicy and delicious.
Probably a type that can be enjoyed with a meal.
Degree of liking ☆3/5
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.
