Akishika純米無濾過生原酒 2017BY
ひるぺこ
The fourth and last cup was a solid Aki-shika, so we were served a heated Hachitan-nishiki Suriate with No. 8 yeast and 80% polished rice.
It was a light amber color with an aroma that reminded me of being at my grandmother's house, with an even deeper sense of maturity.
Already at room temperature, the condensed sweet and sour taste is irresistible.
It gives the impression of being matured and beautifully arranged.
When heated, the savory aroma is also irresistible.
The taste is lighter than at room temperature, and the soupiness from the balance of the sweet and sour flavors is too delicious.
Oh, I can't get enough of it! It's so delicious that you'll be whispering "I just can't get enough of it!
This sake is best when served with Shuroku's tender daikon oden with black seven spice and yuzu kosho (Japanese citrus pepper). The kelp soaked in the broth is also irresistible. Today's recommended aged black sea bream sashimi is also delicious.
Oh, I am so happy to be surrounded by the fragrance of spring!
I was so drunk that I found myself leaving Shuroku and having a bowl of ramen at Sanjo's Ichigokumanbo.
It seems my body remembered that it was the best way to end a drunken day of sightseeing in Kyoto.
I wish I could go back to study at Akirika again.
Japanese>English
ポンちゃん
Hi Hirupeko, here we go 😊.
I see you drank a variety of different Akiruka labels 😳I haven't had it yet so I learned a lot 🙇⤵️
It was a day full of live music, drinking, and ramen 👍✨.
Japanese>English
ひるぺこ
I can't drink 11 cups, but let's have a fall deer party next time 💕
Japanese>English
ジェイ&ノビィ
Hi Hirupeko 😃
We Osaka are planning to fill our Osaka with Aki-Rika, so this drinking comparison rice is helpful👍.
I'm undecided on the process, but I'd like to have it on my trip to Kansai 🤗.
Japanese>English
ひるぺこ
Oh good. Please come to Kansai 🍵Let's have an autumn deer meeting😊.
Japanese>English