Akishika Shuzo Visit- tasting notes on 28 different sake, 5/24/24
Tasting notes from Akishika Shuzo, 5/24/24
Blue label indicates kimoto method. White: Sokujo. Tan: Yamahai. Brown bottle: hiire. Green bottle: nama.
Soft water, all muroka, relatively low amino acid extraction. Uses tsuki-haze type koji production and soft water, moderate temperature fermentations.
Sokujo-moto:
- Reiwa 5 Chokarakuchi funashibori jikagumi yamadanishiki
yeast: kyokai 11, SMV +16 60%
Sharp, crisp, intense, first sip.
- Reiwa 4 Junmai Daiginjo Namagenshu Nyukon 2023
3200 yen = 720ml +
- Akishika Yamadanishiki
Yeast kyokai 9, 50% polish
Exellent creamy, smooth, but full flavored with some orchard fruit aromatics and umami. ++
- Heisei 29 Yamahachi Hachi Namagenshu Yamadanishiki
1850 yen = 720ml +
Kyokai 8, 80%. Maple, creamy, long, gorgeous, incredible mouthfeel, so abundant and fatty tasting. Yeast #8 seems to give a head-start on aging, Oku-san feels. ++
- Heisei 30 Hachihachi hachi namagenshu Hattannishiki
Kyokai 8, 80%. Tight, bitter, fresh, but with almond skin-like tannin.
- Reiwa 3 Tasan Namagenshu akishika yamadanishiki
3650 yen = 1800 ml (1)
Kyokai 28, 4.0 acidity, -8 SMV, 15% abv. High acidity producing yeast. juicy but also full, no confected fruit, authentic tasting stonefruit, natural depth and dimension +
- Heisei 30 Tasan Namagenshu yamadanishiki
Kyokai 28, 3.6 acidity, -9 SMV, 15% abv.
kirei, pretty, pure, a little sweet but softer, a really gorgeous integrated muscat note.
Kimoto— all Kyokai 7 except first one
8. Reiwa 4 Kimoto Moheji genshu Akishika yamadanishiki hiire
60%, kyokai 9 (only one that is 9), 1.7 mild acidity. Creamier notes than omachi, but similar, silky and deep intensity.
60%, kyokai 9 (only one that is 9), 1.7 mild acidity. Creamier notes than omachi, but similar, silky and deep intensity.
9. Reiwa 4 Kimoto namagenshu Omachi - Akishika omachi
3700 yen = 1800ml
70%, kyokai 7, 2.0 acidity, +11 SMV. Verrry delicious, omachi velvety texture, addictive and enduring, sugi notes. ++
3700 yen = 1800ml
70%, kyokai 7, 2.0 acidity, +11 SMV. Verrry delicious, omachi velvety texture, addictive and enduring, sugi notes. ++
10. Reiwa 2 Kimoto okushika namagenshu 2021 - Akishika yamadanishiki
4500 yen = 1800ml (1)
65% (less rice available this year) polish, kyokai 7, 17% abv, +6 SMV, 3.0 acidity. Soft, sweet, gentle, fruity, easygoing and gorgeous. ++
11. Reiwa 1 Kimoto okushika namagenshu 2020 - Akishika yamadanishiki
60% RPR, 18%, +7 SMV, 2.7 acidity
A bit less fruity, more earthy, equally nuanced and gorgeous. ++
12. Heisei 30 Kimoto okushika namagenshu 2019 - Akishika yamadanishiki
60% RPR, 18%, +8 SMV, 2.7 acidity,
Rich, deep, buttery, intense. ++
4500 yen = 1800ml (1)
65% (less rice available this year) polish, kyokai 7, 17% abv, +6 SMV, 3.0 acidity. Soft, sweet, gentle, fruity, easygoing and gorgeous. ++
11. Reiwa 1 Kimoto okushika namagenshu 2020 - Akishika yamadanishiki
60% RPR, 18%, +7 SMV, 2.7 acidity
A bit less fruity, more earthy, equally nuanced and gorgeous. ++
12. Heisei 30 Kimoto okushika namagenshu 2019 - Akishika yamadanishiki
60% RPR, 18%, +8 SMV, 2.7 acidity,
Rich, deep, buttery, intense. ++
13. Heisei 30 Kimoto Black Moheji 2019 - Akishika omachi
60%, +8 SMV, 2.5.
Very maple syrup, buttery and round. Reminiscent of the BM in the US but a bit less grain/pickle/mushroom and more brown sugar.
60%, +8 SMV, 2.5.
Very maple syrup, buttery and round. Reminiscent of the BM in the US but a bit less grain/pickle/mushroom and more brown sugar.
Yamahai-moto:
14. Reiwa 4 Yamahai namagenshu- akishika yamadanishiki 2023
70%, +7 SMV, 2.5.
No notes
15. Reiwa 4 Yamahai namagenshu- Akishima omachi 2023
70%,. +9 SMV, 2.5.
Fresh apple, dried apple and velvet
70%, +7 SMV, 2.5.
No notes
15. Reiwa 4 Yamahai namagenshu- Akishima omachi 2023
70%,. +9 SMV, 2.5.
Fresh apple, dried apple and velvet
16. Reiwa 3 Yamahai Kioke namagenshu 2022- Akishika Yamadanishiki rice
2000 yen = 720ml
70%, 16%, +9 SMV, 2.8. 1-2 months in kioke to finish.
Notes of vanilla, custard and pudding. ++
2000 yen = 720ml
70%, 16%, +9 SMV, 2.8. 1-2 months in kioke to finish.
Notes of vanilla, custard and pudding. ++
17. Reiwa 2 Yamahai Kioke namagenshu 2021- Akishika omachi rice
70%, 16%, +5 SMV, 3.4. 1-2 months in kioke to finish.
Less influence from the kioke it would seem. The vanilla and custard notes are much milder.
70%, 16%, +5 SMV, 3.4. 1-2 months in kioke to finish.
Less influence from the kioke it would seem. The vanilla and custard notes are much milder.
18. Reiwa 2 Yamahai Okushika namagenshu 2021- akishika YN rice
2350 yen = 720ml
65% (low yields year), 17%, +6 SMV, 3.3 acid, 2.4 amino. lighter, different acidity, sharper, more parmesan, more aged flavor.
2350 yen = 720ml
65% (low yields year), 17%, +6 SMV, 3.3 acid, 2.4 amino. lighter, different acidity, sharper, more parmesan, more aged flavor.
19. Reiwa 1 Yamahai Okushika namagenshu 2020- akishika YN rice
60%, 18%, +8, 2.5 acid, 1.6 amino.
Softer, less acidity, more round, flan pudding cup notes. The higher quality rice and higher polishing ratio led to higher dissolution of the rice, in other words more ABV, drier, less acidity, lighter AA content.
60%, 18%, +8, 2.5 acid, 1.6 amino.
Softer, less acidity, more round, flan pudding cup notes. The higher quality rice and higher polishing ratio led to higher dissolution of the rice, in other words more ABV, drier, less acidity, lighter AA content.
20. Heisei 30 Yamahai Okushika namagenshu 2019- Akishika YN rice
60%, 18%, +7, 2.7 acid, 1.6 amino.
Strong impression of cajeta, goat milk, very long finish, caramelly, deep, indulgent tasting.
60%, 18%, +7, 2.7 acid, 1.6 amino.
Strong impression of cajeta, goat milk, very long finish, caramelly, deep, indulgent tasting.
21. Heisei 29 Yamahai Okushika namagenshu 2018- akishika YN rice
60%, 17%, +7, 3.1 acid, 2.1 amino.
Very creamy, minutely textured, like premium velour. Very smooth and soft tasting. Feels almost nothing like USA moheji.
60%, 17%, +7, 3.1 acid, 2.1 amino.
Very creamy, minutely textured, like premium velour. Very smooth and soft tasting. Feels almost nothing like USA moheji.
Pasteurized yamahai, all yeast #7
22. Reiwa 1 Yamahai genshu 2020- Akishika yamadanishiki
70% polish. 18%, +10 SMV, 2.7, 1.9.
Very vanilla-like, creamy, soft.
22. Reiwa 1 Yamahai genshu 2020- Akishika yamadanishiki
70% polish. 18%, +10 SMV, 2.7, 1.9.
Very vanilla-like, creamy, soft.
23. Heisei 30 Yamahai genshu 2019- Akishika yamadanishiki
17%, +9 SMV, 2.6, 1.8.
24. Heisei 29 Yamahai genshu 2018- Akishika yamadanishiki
18%, +10 SMV, 2.2, 1.7.
17%, +9 SMV, 2.6, 1.8.
24. Heisei 29 Yamahai genshu 2018- Akishika yamadanishiki
18%, +10 SMV, 2.2, 1.7.
25. Heisei 28 Yamahai genshu 2017- yamadanishiki
18%, +7 SMV, 2.2, 1.7.
18%, +7 SMV, 2.2, 1.7.
26. Heisei 27 Yamahai genshu 2016- yamadanishiki
18%, +9, 2.2, 0.9.
This low amino acid content aged sake is impeccably, impossibly creamy at first with an unusual lanolin/animal/soft wool note reminiscent of aged chenin but without the acidity.
18%, +9, 2.2, 0.9.
This low amino acid content aged sake is impeccably, impossibly creamy at first with an unusual lanolin/animal/soft wool note reminiscent of aged chenin but without the acidity.
Other
27. Heisei 29 Yamahaimoto +One Namagenshu 2018- yamadanishiki
2000 yen = 720ml
70%, 15% ABV, -24 SMV, 4.4 acidity, 1.9 aminos.
Motoshu but with one addition (ichidan jikomi). Delicious and tart, but mellower than the pure motoshu, like a more full flavored version of the fresh sweet kijoshus widely popular. Banana, light fruit and acidity forward but much less fruity than the K28 sake.
2000 yen = 720ml
70%, 15% ABV, -24 SMV, 4.4 acidity, 1.9 aminos.
Motoshu but with one addition (ichidan jikomi). Delicious and tart, but mellower than the pure motoshu, like a more full flavored version of the fresh sweet kijoshus widely popular. Banana, light fruit and acidity forward but much less fruity than the K28 sake.
28. Reiwa 4 Yamahaimoto Jikagumi 2023- akishika yamadanishiki
2000 yen = 500ml
70%, 10% ABV, -63 SMV, 9.0 acidity, 2.8 aminos. Moto is 17% ABV potential but mostly unconverted. Yeast 7 for ageability.
2000 yen = 500ml
70%, 10% ABV, -63 SMV, 9.0 acidity, 2.8 aminos. Moto is 17% ABV potential but mostly unconverted. Yeast 7 for ageability.
