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.