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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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IMYIAia4J5
★★★★★
60%, 16%, +11
Chinese>English
minomimi
The last bottle of sake at Himonoyasan was a famous local Osaka sake
Akirika Junmai Ginjo.
The delicious rice flavor filled my mouth and was delicious!
Japanese>English
FSB
Pre-birthday celebration Sake Koi Japan⑥.
The last drink will be the first Osaka sake! The last drink will be my first Osaka sake!
I had been curious about Aki-shika since I read on the POP of Kanese Shoten that it was a brand that classic lovers would be excited about.
My memory of it is a little hazy now,
I remember thinking, "This is Akishika with its rich, mellow flavor and guttural alcohol taste! I think I thought, "This is Aki-Rika!
I would like to heat it up.
I've been drinking heated sake more and more lately, so I'm considering getting a sake heater. (Laughs)
Before drinking it here, I bought another Aki-Rika at Kanese Shoten and haven't touched it yet, so I'll get to that one soon.
Japanese>English
猫punchS〆M
I heard Osaka's sake is Aki-shika or Kurehaaru so I had it for the first time 😃I saw a raw Aki-shika 🍂🦌 so I took it home with me 😁.
The taste is not the sweet and delicious of today's sake, but it has a banana-like aroma and a clean taste due to the use of No. 7 yeast and 100% Yamadanishiki, a slight yellow texture due to the unfiltered raw sake, the umami of the rice and 17% alcohol content, and it is pleasantly rich and yet fresh 🍂. I could feel the freshness ♬♬♬ personally prefer it.
Label: 🏷️
Low difficulty😍.
I was able to remove it easily by soaking it in hot water
Where to buy 🍶: Sumino Sake Shop
Japanese>English
dorankdoragon
Osaka sake after a long time 🍶.
Apple-like aroma 🍎.
Mellow and soft Western liquor feeling 🥃.
Aroma and sourness 😋 with a mild and soft Western-style flavor .
A refreshing aftertaste ✨
Japanese>English
Akishika純米吟醸 にごり生原酒 仕込四号 霙もよう
akikoda3
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.
Japanese>English
大宮 輝久
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.
Japanese>English
Akishika純米吟醸 ひやおろし
tth21c
6.2/10 Impressive salty flavor
TranslationView.language.ko>English
akikoda3
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.
Japanese>English