Akishika Okushika Yamahai Muroka Nama Genshu
Busy beginning,
Small cups prolong a warm talk,
The spring’s come at last.
Fantastic food sake: acidic, full of umami and with a wide drinking temperature range.
Description
Featured once on Sake Revolution as an extreme sake (aged namazake), Akishika Okushika Yamahai lived up to the expectations. I drank it from a very small cup, which is not the best vessel to judge the aroma (but it was great for the drinking experience). Okushika’s aroma is not particularly strong as you could expect from a ginjo sake but is relatively complex. You can tell straight away that it’s nama genshu due to the more prominent alcohol and cheesy notes (I would say ‘parmesany’) with a bit of dried fruit and wood.
As you would expect from yamahai, the taste is complex and the acidity is high though not too high as in some other yamahai sake. I tried it at a temperature ranging from 8 to probably 20 degrees, and the taste changed a bit. It’s drier at a lower temperature and gets sweeter as it warms up. At some point, you start picking up some cheese flavours which work very nicely with the sweeter background. Although it’s genshu, the alcohol is skillfully integrated into the taste.
It’s a fantastic food sake, full of umami, which works very well with rich full-flavoured food like aubergines, chicken karaage, sweet potatoes, pumpkin and similar. Okushika’s umami + food umami gives you a great sensory experience.
Akishika Shuzo is a very small brewery located in the Osaka prefecture. The brewery grows its own organic rice and only makes junmai sake, which it ages for 5-10 years. Despite its size, Akishiki Brewery has achieved cult status in Japan.
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