I usually don't choose sake myself, but my companion wanted to drink it, so I chose it. My companion wanted to drink it, so we chose it.
It was a solid nigori.
It is dry, sharp, and shwashy. It is very easy to drink with acidity and light sweetness.
Let's try it again without being disgusted.
A bottle of Sumino Sake Shop's July hanpukai 🍾.
Pesticide-free cyclical agriculture self-grown rice field omachi🌾 No.7 yeast🫧.
I haven't had Akizuka in a few years since I drank it before Sake no Wayaaru🦌.
It has a magic feeling and a gusto of sweetness like Wasanbon, and pulls away with a bit of bitterness.
It tastes better at room temperature when the temperature rises.
It's a pretty peculiar sake, and I thought it doesn't need to be refrigerated if it's of this quality 💧.
720 mL ¥ 2,100
Good evening, Mr. Yoohee 😊.
I've bought some room temperature aged sake from a brewery a long time ago, but it was definitely not the right quality for cold sake💦.
I think Akizuka can be stored at room temperature 🤔.
Good morning, bouken. ☀︎
I'm not sure if it's a good idea to buy it myself and leave it at room temperature for a summer, but I'm not sure I have the courage to do it.
I'm curious to see what would happen if I buy it myself and leave it at room temperature for a summer, but I don't have the courage to do it 💧.
I love it too much. Fall Deer, Part 3.
Oh no, it's still amazing. It's the extreme land of dry, sour, rich sake. Somehow, you can also taste the flavor of blue fruits. With grilled sardines in one hand and a bottle in the other, this is what I call "evening drinking," and there's nothing better than evening drinking.
Last week, I went to Tokyo for the first time in a long time. It was tiring because there were so many people. Fuji on the Shinkansen was beautiful.
A brewery that has set a rare goal of "making pure rice sake using low-pesticide Yamadanishiki grown by ourselves and selling it only within our own sphere of influence," which in wine terms could be called a domaine, and has achieved this goal.
Junmai Daiginjo Shizukusyu for the sake competition
The highest quality Yamadanishiki is polished to 45%.
Junmai Daiginjo-shu, bottled from the unrefined sake made slowly at a low temperature and hung in a sake bag to allow only the drippings to come out
Noble and soft drinking, with a long, lingering aftertaste.
Yamadanishiki 45% polished Sake degree +7, Acidity 1.9, Amino acid 1.1
Alcohol 16%.
Akirika Junmai Araogoshi Nama Sake
January 18, 2025
Isego Honten
2695 yen
Akishika is a crisp and sharp sake that looks great warmed up. This is a nigori sake that I wanted to try. The hole in the stopper makes it less shwashy, so we started with the light nigori-nigorizumi supernatant. It has a graininess of rice aroma and a full-bodied taste with a sharpness. The sweet-sourness and richness increase when the nigori is mixed, but the sharpness is still there. When heated, it has a sweet aroma like that of roasted sweet potatoes and chestnuts, and the flavor and acidity are sharp and crisp. I like this flavor of Akizuka.
The label is cool!
Is the taste dry? There is a hint of sweetness, and it finishes with the umami of the rice.
It was quite delicious.
Thank you for the sake!
I like you too much, Akishika. Part 2.
Shikanaru-mura, a sake that once shocked me.
When you open the bottle, clouds float by.
Spicy, sour, and shuwa shuwa is amazing and delicious!
The strength and taste are high, so it's great to drink it with soda or water.
Since we came all the way to Osaka, we had Aki-shika from Nose-machi.
I have been drinking a lot of sweet and tasty sake lately, so it has been a while since I have had an orthodox dry sake.
It has a crisp, straight taste of rice, with no overt aroma, and a hard-edged flavor.
It seems to go perfectly with fish.
Thank you very much.
It's been a long time since I've had Akizuka!
I had high expectations because I had never had Shiboritate before, but maybe it wasn't as strong as I had hoped,
I think I will enjoy Okushika and Shokumi from now on!
Good evening, choposhika 😃.
What is this photo! I thought 🤔 it looks like the atmosphere of Mr. Oikawa in Chiba where we got our first fall deer. Is it different 😅?
