Origin Osaka, Japan
Container Glass bottle
Usage Pairing: Japanese dishes such as udon, shrimp chawanmushi, tempura, but also more broadly seafood or even a leg of lamb with herbs. Serving temperature: Chilled (5°) Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Alcohol Cocktails

Sakes

Akishika Junmai Ginjo Nama Genshu Yamadanishiki Sake 720ml (17% vol.)

Akishika Junmai Ginjo Nama Genshu Yamadanishiki Sake 720ml (17% vol.)
64,20 €
64,20 €

Ref. 395

In stock

Description
Akishika produces only junmai, a sake made without added alcohol. It uses a variety of rice it grows itself to produce a sake with a strong acidity that then gives way to rich flavors on the finish. Akishika is the house's flagship sake, brewed using the Yamahai and Kimoto methods, which require a lot of time and effort but allow for a more intense umami. This sake is a "nama" sake: In order to preserve the liveliness of its aromas, this sake has not been pasteurized. In addition, it also has the "genshu" designation, meaning that after pressing, no water is added to the sake. This is also why it has a higher alcohol content. Alcohol content: 17°
Flavor

Appearance: The sake is transparent and shiny. It has a very light straw color.

Nose: The first nose is discreet with a light aromatic of rice, lemon zest and mushroom notes. The whole seems soft, velvety with also flowers like gardenia. On aeration we find pineapple, apple and notes of yeast but also a little alcohol.

Palate: The attack is velvety, almost oily. We feel the discreet ginjō-ka (the fruity aromas produced by polishing the rice) little by little with apple, anise but also notes of pineapple. Then in the middle of the palate, a bitterness appears as well as many spices like pepper and especially mushroom.

Finish: Rice notes finish the tasting with touches of light soy sauce and a lingering floral side.

Conservation

Store in a cool, dry place away from light. This sake is a namazake, meaning it is unpasteurized. Therefore, it is best to keep it cool and consume it quickly after opening to avoid any alteration in flavor.

Ingredients & Allergens

Rice, koji, water

Nutritional Values

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Origin Osaka, Japan
Container Glass bottle
Usage Pairing: Japanese dishes such as udon, shrimp chawanmushi, tempura, but also more broadly seafood or even a leg of lamb with herbs. Serving temperature: Chilled (5°) Alcohol abuse is dangerous for your health; consume in moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol to minors is prohibited. You certify that you are of legal age and have the legal capacity to purchase on this website.
Alcohol is dangerous for health, to be consumed with moderation. Alcohol should not be consumed by pregnant women. The sale of alcohol is prohibited to minors. You certify that you have the legal age required and the legal capacity to purchase on this Internet site.
Drinks Alcohol Cocktails
Akishika
The producer

Akishika

The Akishika Brewery has been founded in 1886, in the city of Nose in the northern Osaka region. It only produces junmai sake, that is to say without adding alcohol, with the Yamada Nishiki variety cultivated by the brewery itself, a short-grain rice that absorbs water and dissolves easily, making it ideal for sake. This rice is grown without pesticides, thanks to the rice bran and the sake lees that remain after production. Akishika sake derives its strength from its strong acidity, which initially gives way to rich flavors before reappearing in the finish (usually a sweeter, more viscous aftertaste is expected). It is this harmony between the sweetness of the rice and the acidity that has won the hearts of Akishika lovers. Akishika has two main lines of sake: "Akishika," the house's flagship sake, and "Okushika," a line of longer-aged sakes with a rounded, rich taste.