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.
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奥鹿Okushika
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Location
1007 Kuragaki, Nose, Toyono-gun, OsakaOpen in Google Maps
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荒井 正史
First Cantonix. Warmed. Good aroma. Slightly peculiar taste is also good.
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腐れ外道
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
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フネタロウ
Elegant and full-bodied!
Deeply flavored.
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takashi
Lastly, since we were drinking in Osaka, we decided to try a local sake.
It was a very robust sake, and very drinkable.
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jum
It has a unique taste that is typical of Akirika.
My companion didn't seem to like it, but I liked it because it had a full-bodied, traditional sake.
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4monelnelne
Okushika and Miso Ramen.
They go so well together.
Japanese>English
choposhika
[Wedding anniversary: Autumn Deer No. 2
The long-awaited Okushika. The label design has changed and it looks more stylish. The design of the sealing cap was also changed to a henohenomoheji, which is cute.
The last time I drank Yamahai, I thought it had a strong acidity, but this time I didn't feel it so much. On the other hand, it has an antique taste and is my favorite of the four bottles!
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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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bap
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....
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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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