るーずべると３世
Showa Day: Okuharima Ino Cup" and watched J. League game at Ajinomoto Stadium. Albirex's growth was felt, but they were narrowly defeated by FC Tokyo. Kaki-no-tane and sake... they go well together.
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奥鹿Okushika
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Gift sake from master Hikaru-kun in celebration of his sake friend's birthday.
It is said that when Aki-shika is aged, it becomes Okushika.
The sense of maturity is modest for a sake that has been aged for 3 years.
I wonder if it is stored at low temperature.
The taste has lactic acidity like a classical sake yeast yeast.
It also has a grain and nutty taste.
It might be good if the temperature is raised to room temperature.
It matches with Hikaru-kun's mom's special grilled eggplant.
We shared it with the other guests and toasted together!
And so we were stuck in the mire of sake for the rest of the day.
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camelfilter1913
Another place I haven't taken. Osaka Clear.
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HIROKI909
Today is the long awaited Okushika. 2018. This is a strange sake! It has a sense of maturity and acidity as expected. The first glass was "Hmm? but after the second glass, it was just like that....
Japanese>English
寿梨庵
I also requested another kind of Okushika, heated.
It is made with 60% polished rice from Yamada-Nishiki produced in our own rice field and No. 7 yeast. This is also an old sake, unfiltered and unfiltered.
This sake had the biggest impact on me recently✨.
Of course, it has enough of the characteristics of the original sake yeast, but it is luscious and fruity. I've never had such an elegant sake before. I've never had such an elegant sake before. Moreover, the good points of old sake were expressed beautifully, which made me realize once again what this brewery is capable of 🤗.
It was a perfect match with today's favorite dish of fried shrimp with blue cheese (or was it?) 💕. Perfectly matched with 💕.
There was no grand menu in the restaurant, the menu of the day was written directly on the wall. Among them, there were dishes using ham yui and rotten milk here and there. There are many other menu items that seem to have a unique flavor, and these raw materials seem to be well accepted.
The restaurant is a café-like, stylish place with austere selections 🍶 where you would expect to find modern sake nowadays.
I felt the owner's attention to detail 🤔.
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Okushika生酛 無濾過生原酒
Ma
Price range:¥
▶ Distinctive aroma and flavour Acidity
▷Room temperature - Hot
This time we served it hot.
We were a little surprised by the distinctive aroma at first, but it was surprisingly easy to drink.
However, it was surprisingly easy to drink.
The taste is also a bit quirky, so it's not to everyone's taste lol!
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dog&cat
I felt that lukewarm heating was just right for savoring the aged flavor. It's delicious.
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red_kururi
It has a punchy sweet and sour taste, but it doesn't interfere with the taste of food.
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Takataka kyoto
Sleeping is my favorite drink.
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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.
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choposhika
This 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...!
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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.
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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.
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choposhika
The 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.
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