akikoda3
Akishika Yamahai Junmai Unfiltered Unrefined Harajuku Jijyoda Yamanishiki
Rated 4.5 (60°C setting: heated to the skim)
Rice: Yamadanishiki grown without agricultural chemicals in Jieida, Polishing ratio 70%, Sake degree +9, Acidity 2.6, Amino acid 1.8, Alcohol 17%.
The brewer himself grows Yamadanishiki without agricultural chemicals in his own rice field. This Yamahai junmai sake is made from 70% polished rice. The aroma is full of flavor from the Yamahai process. The body of the sake has a dry taste with a sake strength of +9. It has a dry taste with a sake strength of +9. The astringent acidity characteristic of Akishika Shuzo leads the umami to a calm depth. This sake should be enjoyed for its astringency, acidity, depth, and calm atmosphere.
When heated to full strength, the firm outline expands, and the sweetness and umami of Yamada-Nishiki unfolds slowly with a sense of rice, not aroma. The dryness is accented by the acidity, making it a good mid-meal sake. Above all, it is gentle on the body.
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