Akishika Junmai Ginjo Muroka Nama Genshu "Okushika" 2018
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Akishika's flagship, a junmai brewed from organic rice and aged a minimum of 3 years (usually a while longer-- the current release is 2018) in mountainous inland Osaka, about 45 minutes outside of Kyoto.
Wonderful complexity-- playing in contrasts of warm spice (nutmeg! star anise! root beer!), toasted hazelnut, parmesan, Mexican cocoa, pear butter, birch bark and Chanel No. 5. Is it elegant? Is it deeply rooted in the earth? Do you sit and contemplate it, daub a bit on your wrists, or drink it? I'm not sure there's a right answer.
With a texture of velour, the comfort of a weighted blanket and a persistent finish... Okushika is really a marvel and a work of art.
Location: Nose, Osaka
Style: Junmai Yamahai Muroka Nama Genshu (aged- 2018)
Rice: Yamadanishiki (local, organic)
Polishing: 70%
Starter method: Yamahai
Water: Hard, well water
SMV: +5
Acidity: 2.0
ABV: 18%
I enjoyed Okushika with a vegan cheese plate (including lots of miso-rich, aged and umami-dense cashew cheeses) w fig paste, beef and burdock nabe, oden leftovers (so good) & miso keema curry (also, so good). Think deep flavors, lots of umami & lots of salt.
