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奥鹿Okushika
Flavor Chart®
A chart created from flavor analysis of user comments.
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Timeline
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 🤔.
Japanese>English
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!
Japanese>English
dog&cat
I felt that lukewarm heating was just right for savoring the aged flavor. It's delicious.
Japanese>English
red_kururi
It has a punchy sweet and sour taste, but it doesn't interfere with the taste of food.
Japanese>English
Takataka kyoto
Sleeping is my favorite drink.
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
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...!
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
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.
Japanese>English
choposhika
Compared 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。
Simon
First 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