Akishika純米 無濾過生原酒 山廃 雄町
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秋鹿Akishika
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むーー
★★★☆☆☆☆
Mellow and mild.
A little sourness in the latter half.
It is sharp and disappears crisply.
Japanese>English
SakeBear
Excellent pairing with the rich autumn salmon, the umami really matches well with
Akishika能勢 厳寒仕込み
aki
First time in Osaka.
Japanese>English
Akishika純米吟醸 秋出し
あちょお
Nose: Severe cold brewing, limited to 5,000 bottles
Autumn release
Acid, dry, slightly mirin
Slightly fragrant brown sugar-like aroma.
Japanese>English
Bullwinkle
"Bambi Cup"
Tasted chilled. Very light bodied and smooth. Lychee, melon, apple, and bright citrus notes moves into deeper umami and roasted hazelnut. Acidity and alcohol on the edge of the palate. A nice drink and very smooth.
ねむち
kagiya 2024 autumn tasting (3)
This one is also expensive at 4,400 yen, so we took the opportunity to taste it.
Akirika Nama Moto Kamimura Omachi Omachi Omachi Unfiltered Unrefined Nama Sake.
The color is yellowish and full of a sense of maturity. It is made from Omachi rice fields grown by the company.
The aroma of maturity is a bit strong, but the mouthfeel is soft and mellow with a full flavor and richness.
It has just the right amount of burnt caramel and nuttiness, and the matured aroma on the nose is addictive.
Although it has a sake rating of +8, I did not find it spicy at all.
All of them are different types, but among the three, this one left the biggest impact on me.
Japanese>English
bouken
kagiya 2024 autumn tasting (3)
Here is the last of the three 800 yen tasting!
The regular price is 4400 yen!
It is a draft sake but it is aged at room temperature for 5 years😳.
This is the first time I've had a label with Henohenomoheji painted all over it!
The umami is amazing! Complex flavor of aging. Looks good warmed up!
Tastes like chocolate!
Of the three, Akizuka left the biggest impression on me.
Japanese>English
HIRO
The last one is here 💁.
Mr. "Autumn Deer" 🍶.
Mmmmmm, it's delicious 😋.
It's human nature to be curious about limited editions, isn't it?
When I drink at a restaurant, I try to drink sake that I have never had before as much as possible.
I'm happy when I get a bite. ☺️
Japanese>English
ragiragi
3.8
Toji:Kurahama
Sake rice: Yamadanishiki (produced in Nose)
Rice polishing ratio: 60
Sake degree: +11
Acidity: 1.9
Alcohol percentage: 17
Yeast: No. 9
Brewing year: 29BY
The color is a light yellow with brownish tints.
The sake rice is also made by the brewer, which is unusual for a sake brewer.
Japanese>English
たかさん
It's been a long time since I've been to Aki-shika!
This year's Hiyayogoro is also delicious!
Japanese>English
kino.
Chilly!
I bought a fall deer 🍁🦌 with Tamagawa.
Gentle and smooth on the palate✨
Rich flavor and firm acidity afterwards✨.
This one is also good on the rocks 🧊.
It's even easier to drink when chilled 😋.
I was told that heated sake is also good 😋 but it was much easier to drink on the rocks,
but it was much easier to drink on the rocks👍
Kyo Tsukemen 🍜 that we had in Kyoto.
Delicious 😋!
Japanese>English
マナチー
kino.san, I feel like Kyoto is a dashi culture, but why is the ramen so thick and thick 🤣.
Japanese>English
kino.
Good evening, Mr. Manachie!
There are many ramen that originated in Kyoto 🍜🍜 If it's sludgy, my personal choice would be Tenichi 😋.
The only downside to this one was the yuzu in it 🥹(I just hate yuzu).
Japanese>English