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奥鹿Okushika
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Flavor Chart®

A chart created from flavor analysis of user comments.

Okushika Flavor Chart

Flavor Tags ®

Tags generated from flavor analysis of user comments.

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Location

1007 Kuragaki, Nose, Toyono-gun, OsakaOpen in Google Maps

Timeline

Okushika生酛原酒無濾過
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115
stst
I have been looking forward to drinking "Okushika" for a long time. It is battered from condensation when I bought it, but I will enjoy it with "Katano Sakura" and the Osaka sake combination! When I opened the bottle and poured it, the aroma was caramel, brown sugar, and pancake-like. The mouthfeel is moist and full of umami and richness. The palate is moist and full of umami and richness. It has a matured taste of spicy acidity and astringency, and a full-bodied flavor. Spicy like curry, mellow like mushrooms, and mildly sweet with a graininess. The taste is as deep and delicious as expected! However, the aftertaste is clean with no lingering habits or weight. It's a balance that can be enjoyed on its own or with a meal ✨. I had a physical examination today, and I was relieved to hear that my BMI and physical functions were both healthy and complimentary 👐. I will continue to enjoy my sake life...!
Japanese>English
chika
Labels🤣🍶💔💔
Japanese>English
ma-ki-
Good evening, stst! Your label looks awesome 😲. I had my physical 💦 too. I don't know the result yet ('_'?) Let's enjoy the sake life 🤗
Japanese>English
stst
Good evening, ma-ki-San! Thank you for your health checkup! It was well refrigerated, so when I brought it out to the cash register, the temperature difference made me tongue-tied... 😇 Let's enjoy the sake life for a long time!
Japanese>English
stst
Good evening, chika! I tried my best to fix this one, but it was at the limit 🥲. I'm sure you'll enjoy this one!
Japanese>English
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小料理Bar結
お燗酒部
43
やす☆
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.
Japanese>English
Okushika生酛 山田錦原酒生酒無濾過
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北新地ここの
33
じゅんさん
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
Japanese>English
Okushika生酛原酒無濾過
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お燗酒部
20
やっぱり酒がすき
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.
Japanese>English
Okushika生酛無濾過原酒
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21
HIROKI
Spread: Fat Aroma: Fat Residue:△ Rating: 2/5 Location:One core I like the taste a little more floral goes well with darker flavors.
Japanese>English
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18
HIROKI909
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.
Japanese>English
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