Ohyama Junmai "Aka"

Ohyama Junmai "Aka"

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To me, Aka is nostalgic. It's a symphony of all the breakfast cereals of my youth: wheaties, grape nuts, cheerios, kix, and raisin bran (my parents didn't let me have the sugary stuff!) along with familiar notes of just-ripe banana, yogurt, clotted cream, toasted nuts and almond milk.

Aka isn't going to knock you out of your seat, but if you're anything like me, it will be a comforting and familiar flavor profile you don't want to stop drinking. Lovely texture and balance, on the dry side, fantastic at any temperature. A goldilocks sake-- perfect just as it is-- for lovers of other classically styled junmai like Hatsumago, Masumi, or Fukucho Hattanso.

Japanese brewery name: 性汱 - ćŠ è—€ć˜‰ć…«éƒŽé…’é€ (æ Ș)
Location: Yamagata
Rice: Haenuki (local)
Polishing: 70% (kakemai), 75% (kojimai)
Yeast: Yamagata NF-KA
Starter mash: Sokujo
SMV: +7
Acidity: 1.5
ABV: 15%
Brewery website: https://www.sake-ohyama.co.jp/

This light, dry junmai sake is produced by a brewery located in the Daisen district of Tsuruoka City, Yamagata Prefecture, and is said to have been the best sake brewery in the Tohoku region during the Edo period (1603-1868). It is fermented slowly at a low temperature and brewed with an emphasis on balancing aroma, flavor, and sharpness.

Salty, umami-driven cuisine will bring out its best side. I'd love to have this with fondue, thanksgiving leftovers, tonkotsu ramen, fake (or real) chicken nuggets with BBQ sauce, a pulled pork sandwich... really anything savory with just a tad bit of sweetness should do the trick.

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