The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity.
When heated, it has a mild burnt taste and a strong sharpness with acidity.
The second sake is a sake that has been laid to rest for three years. Okushika.
Oily food goes well with it, but it is also quite hard-boiled with a sense of danger at 18 degrees alcohol.
It is delicious, though. It goes especially well with fried foods and strong meals.
Try it with shimarakko tempura.
Rice used: Yamadanishiki
Rice polishing ratio 60
Alcohol content 18
This is my first time to drink Akushika Okushika!
The aroma is not so strong, but the umami, acidity, spiciness, etc. are all well balanced though each has a strong and solid flavor 👍I can drink it with peace of mind 😌🍶.
It's good at room temperature or warmed up 👌
Good at room temperature or warmed up.
Today, I went to Okushika after a long time. As expected of Okushika's Yamahai, it has a habit. It has a high acidity. It seems to become a habit as you drink it.
The word "autumn" is not "autumn," but "back," and when one hears the word "back," the male mind cannot help but explore.
Jacket value ... 6/10
The big title and the list of specs are very cool! But the blue label is a minus...
Hue ... 11/20
The hue is a bright yellow and the odor is straw-like, which satisfies the desire for a heavy style.
Sei... 12/20
The aroma is not too strong, but the flavor and aroma are in harmony.
Turning point ... 11/20
The sublimation smell is a heavy type without a doubt, but the flavor is clear even with this much aroma.
Yui ... 11/20
The taste is dry, but that's all it is.
Cospa ... 2/10
Purchased at 2,865 yen.
The main drawback of Akizuka is that it is not a hit or miss.
The problem with Aki-Deer is that it is too hit or miss.
53 points