dog&catI felt that lukewarm heating was just right for savoring the aged flavor. It's delicious.
Japanese>English
SakenowaRecord your sake experiences and discover your favorites
奥鹿Okushika
red_kururiIt has a punchy sweet and sour taste, but it doesn't interfere with the taste of food.
Japanese>English
たくしToday we will be drinking Oku-Shika, a 3 year old sake from Akushika 🥺.
The aroma is of rice malt and a hint of lactic acid like yogurt... The color is brownish as it is an aged sake.
When you drink it cold, you can feel the aroma of rice malt and the sweet and sour taste of lactic acid. The acidity is quite strong.
The aroma of the rice malt is faint, and the acidity has softened a bit.
Finally, hot...like rice malt? It smells like freshly cooked rice. It has a mild rice-like flavor with a hint of sourness. Personally, I found it best served hot.
It has the aroma of Yamahai, mellowness, and a unique lactic acidity. It is quite delicious 🥺!
It did not go well with the snacks I prepared today...
I wonder what kind of food it would be good with? Oden?
Thank you very much for the food.
3.0 out of 5.0 points/5.0 out of 5.
Japanese>English
choposhikaThis is the last of the Okushika series.
This time, it was an unpasteurized sake. Compared to the Yamahai that was left in the fridge, it had the same unique sourness, but it was more refreshing and easy to drink.
The one we drank before was a fire-retarded version, so we'd like to compare it with that again...!
Japanese>English
choposhika[Birthday gift series 8]
From my wife. This is the unpasteurized version of Okushika's Ikegami that we drank before.
The strong sour taste is the same, but the unpasteurized version seems lighter. So it has just the right amount of peculiarity and is easy to drink cold.
Japanese>English
Okushika山廃生原酒 精米60
たけ蔵It is a very tasty sake with an amber color, sweet smell, and you can feel the maturing of the rice✨.
It has a different taste from Akishika.
Japanese>English
choposhikaThe acidity is strong. It is less acidic than the Yamahai of the same brand, but you can taste it.
Warmed (45℃)...The acidity is stronger than before.
Chilled (15°C): The acidity and umami are well integrated and more delicious. I think I like it better chilled.
It's interesting to see the difference in flavor between warmed and chilled.
Japanese>English
choposhikaCompared to Utagaki, the acidity is stronger and very much to my liking.
The same brand has a strong acidity, but the Yamahai style is stronger.
The difference between warmed and chilled is described below in the case of the Ikan. I prefer it warmed.
I like it as well as Utagaki.
It was my wife's choice to buy for me.
Thank you, thank you.
Japanese>English
せにょーる去年購入してたんだけど、わざと１年寝かせました。元々3年熟成酒。
カラメルっぽい甘さもほどよく、辛口な感じはしなかった。酸もだいぶ落ち着いてる印象。
SimonFirst time to taste Osaka sake! Dry but flavory. Delicious!
お侍ばななI had the last cup of this one, too, because I was almost done.
The feeling that spreads in the mouth is interesting
I felt a little sweetness
It was said that it was matured for several years in the warehouse.
#Sake
#Japanese sake
#Okushika Sake Brewery
#Okushika
★★★★★★★★☆☆
Japanese>English
shinsanOsaka Akishika Shuzo 100% Yamada Nishiki
This is a matured sake of Akishika, which is named "Okushika" if it is matured more than 3 years. The color is light golden. It has a strong flavor and aroma, but the acidity makes the finish tight.
Japanese>English
T.KISOHi shinsan, nice to meet you 😄.
I see you have an Okuka of Akika 🎵I've only seen and drank Akika, so Okuka, interesting 😋.
Japanese>English
shinsanHi T.KISO, nice to meet you.
I'm looking forward to seeing what difference it makes as I haven't had an autumn deer to the contrary😌.
Japanese>English
ChorizoWarmed.
The sourness is fluffy and caramel like
aroma like baked rice cake with sugar and soy sauce.
Japanese>English
AIt has a robust flavor and is delicious with strong flavor and richness.
It's so thick that if you drink too much, you'll get tired of it.
Japanese>English
Okushika生酛山田錦60無濾過生原酒