Wednesday Lessons #34: Shinkame & Akishika

WEDNESDAY LESSONS #34: SHINKAME & AKISHIKA 7/3/2024

SAKE 1

SHINKAME Kotori no Saezuri

Junmai Ginjo, 2024 release Purchased from brewery- NFS

Rice: Yamadanishiki Farm: Tanaka Farm, Tottori (organic) Polishing: 50% Yeast: #7 & 9 Aging: 3 years at -10C Temperatures: 20C, 55-60C

Aging at -10°C for three years allows the brew to gain depth and mellowness, zeroing in on the best qualities of the specially chosen organic Yamada Nishiki from Tanaka Farm in Tottori prefecture.

SAKE 2

SHINKAME Kotori no Saezuri

Junmai Daiginjo, 2016 release Purchased from brewery- NFS

Rice: Yamadanishiki Farm: Tokushima (organic) Polishing: 40% Yeast: #7 & 9 Aging: 3+ years at -10C + 8y in bottle Temperatures: 20C, 45C

Hikomago (meaning “great grandchild” in English) was named by the former late president Ogawahara Yoshimasa in dedication of his great grandmother Ogawahara Kura, who saved the brewery decades before.

SAKE 3

AKISHIKA Okushika Kimoto

Yamadanishiki MNG 2021 Purchased from brewery- NFS

Rice: Yamadanishiki (domaine org) Polishing: 65%, yeast: #7 Aging: ~6 months at 15C + bottle Starter: kimoto / SMV: +6, acidity 3.0, ABV: 18% / muroka nama genshu

Okushika is the flagship brand of Akishika, always domaine-grown YN rice and polished to 60%, except in lean years, as is the case here. When the rice was grown, it was a difficult year with lots of pests so they stretched the rice by polishing to 65%.

*SHINKAME Junmai: $50

SAKE 4 & 5

AKISHIKA Junmai Ginjo Chokarakuchi MNG, 2021 vs 2023 2021 ($62), 2023 ($48)

Rice: Yamadanishiki (Osaka) Polishing: 60%, yeast: #11 Aging: ~6 months at 15C + bottle Starter: sokujo / SMV: +16-18, acidity 2.2-2.5, ABV: 17-18%

Chokarakuchi means “super dry,” and while this sake has a lovely rich mid-palate, the finish is extremely brisk and crisp, much like a martini. This is the only style for which they use yeast #11: an extremely strong fermenter with high alcohol tolerance and high acid production.

SAKE 6

AKISHIKA Okushika Yamahai

Yamadanishiki MNG 2018 720ml ($62)

Rice: Yamadanishiki (domaine org) Polishing: 60%, yeast: #7 Aging: 3 years ambient temps + 6y in bottle / starter: yamahai SMV: +7, acidity 3.1, ABV: 17%

Okushika is the flagship brand of Akishika, always domaine-grown YN rice and polished to 60%, except in lean years. The only variable is starter method. Okushika is aged 3 years (+/-) before release at room temperature: anywhere from freezing to ~90F and is suited to further aging.

SAKE 7: BONUS

AKISHIKA Akishika Yamahaimoto

Junmai MNG Jikagumi 2023 Purchased from brewery- NFS

Rice: Yamadanishiki (domaine org) Polishing: 70%, yeast: #7 Aging: ~6 months at 15C + bottle Starter: yamahai SMV: -63, acidity 9.0, ABV: 10%

A unique style which is rare even in Japan, Yamahaimoto is the pressed moto-- fermentation starter-- and a unique look into the sake mother. Very high acidity and sweetness, with 18% potential alcohol. This particular Akishika bottling is essentially only for export and special customers. Very similar style to Kidoizumi AFS ($45).

Printed on the sheet as #34; sequenced here by date.