Akishika Golden Combi Jieida Omachi & Yamadanishiki Unfiltered Nama Sake
Rated 4.4-4.5
Rice used: Koji rice: Yumachi, Kake rice: Yamadanishiki, Polishing ratio: 70%, Yeast: Kyokai No.7, Sake meter degree: +8, Acidity: 2.5, Amino acidity: 1.3, Alcohol level: 17
Omachi and Yamada Nishiki, grown without pesticides and chemical fertilizers in the brewery's own rice fields, team up to make this special Aki-shika. It has a mild fruity aroma and a clean mouthfeel. The rich umami gradually expands, and the mild, full-bodied flavor is mixed with a light acidity that creates an exquisite sense of volume.
The temperature is 65ºC. The umami that is typical of Omachi and Yamada-Nishiki swells, while the sweetness and umami are mildly sweet. The convergence of the two is acidic and refreshing. Well balanced.
Recommended lukewarm.
It is a delicious sake with a pleasant acidity that can be drunk easily.
The tin (?) sake cups lifted my spirits. The tin (or tin?) sake cups really lifted my spirits.
Akishika Yamahai Junmai Unfiltered Unrefined Harajuku Jijyoda Yamanishiki
Rated 4.5 (60°C setting: heated to the skim)
Rice: Yamadanishiki grown without agricultural chemicals in Jieida, Polishing ratio 70%, Sake degree +9, Acidity 2.6, Amino acid 1.8, Alcohol 17%.
The brewer himself grows Yamadanishiki without agricultural chemicals in his own rice field. This Yamahai junmai sake is made from 70% polished rice. The aroma is full of flavor from the Yamahai process. The body of the sake has a dry taste with a sake strength of +9. It has a dry taste with a sake strength of +9. The astringent acidity characteristic of Akishika Shuzo leads the umami to a calm depth. This sake should be enjoyed for its astringency, acidity, depth, and calm atmosphere.
When heated to full strength, the firm outline expands, and the sweetness and umami of Yamada-Nishiki unfolds slowly with a sense of rice, not aroma. The dryness is accented by the acidity, making it a good mid-meal sake. Above all, it is gentle on the body.
At the usual BAR (2)
A drink recommended by the master as a dry drink to expand my findings 🍶.
No heady aroma 🍶.
The nose has a smoky caramel aroma 🤔.
It has a great rice flavor and strong acidity.
The umami is strong, but not too strong, and it matches the acidity well so you don't feel it's too strong ✨.
Almost no sweetness, it was a nice, clean, dry sake 😊.
