Made with Yamada Nishiki. I chose it because I thought it would be as good as kurozu pork, but it was brilliant. The concentrated flavor spreads in the mouth. It would lose out if it is not served with a strong flavor. If I'm wrong, white sashimi and the like are out.
It is Akishika's henohenomoheji.
It was served heated 🍶.
The nose is softly warmed with a sweet aroma of warmed sake.
The first aroma is softly sweet with a warmed sake aroma.
It is a dry sake with a nice sharp taste.
We enjoyed it with smoked egg 🍶😊.
I wanted to drink warmed sake, so I ordered a bottle of Akizuka.
Natural sake made with Yamadanishiki grown organically without pesticides in our own rice paddies.
Milky and warm!
The bottle was left for a few weeks after opening, so it has a nice flavor.
The rich and flavorful taste is perfect with Sumagatsuo sashimi!
Enjoying the warmed sake while listening to our mom's tasty conversation!
At Sumiyoshi
This is also my first Akishika Henohenomoheji, 100% Yamadanishiki, 17% alcohol, slightly yellowish and not spectacular, but with a delicious rice flavor. I like fruity sake, but I have come to like this sake as well. How about drinking it lukewarm? I would like to try heating it up, but it would be a waste, so I'm not sure.
I've always wanted to try a henohenomoheji.
I found it at an izakaya I usually go to, so I tried it 💪.
Grain aroma.
The taste is quite robust with a gentle sweetness. The back end is astringent? It's good with a sharp finish 😋.
I would like to drink it at various temperatures, but since it is an izakaya, I can't go that far 😇.
I had it with Ara sashimi and it's great ‼️
I've never had ara before, but the meat is quite firm and filling 🐟.
I have a faint memory of ara being in a delicious book 🤣.
Sake made from Yamada-Nishiki grown with considerable care.
Aroma with a sense of mellowness. Slight sweetness with a sense of maturity and grain flavor. It has a full-bodied flavor, but is crisp and not cloying.
It is the type of sake that makes food taste good.
6/10
Domaine Akishika.
It is said to be a sake made from Omachi produced in a rice field called Kamimura-Omachi.
And they say it is aged, so the price is quite expensive.
It had a robust flavor and mellow taste.
The bitterness that comes in the latter half of the sake was also enjoyable.
I had no idea that such a sake was available here.