Nichinichi Yamadanishiki Akitsu

Category:
 
Sake
Sub-Category:  
 
Sake
Producer:
 
Nichinichi
Label Name:
 
Yamadanishiki Akitsu
Country:
 
Japan
Region:
 
Fushimi, Kyoto (rice from Akitsu, Tojo, Hyogo)
Volume:
 
720ml
ABV:
 
12%
Grape(s):
 
Yamadanishiki
Acidity:
 
4
Sweetness:
 
2
Body:
 
2
Length:
 
3
Aroma Intensity:
 
3
Best Temperature:
 
6-10°C

Awards/Ratings
JapanCellar score 87. 7/100; positive retailer and reviewer notes (Heigo, The Sake Merchant, Sake-Hub)

Tasting Note
Delicate white-peach, melon, pear and green-grape aromas with a slight effervescence. Creamy mouthfeel, umami depth, bright acidity and a dry, clean finish. Light, elegant and well balanced.

Food Pairing
Western: grilled salmon, crab mornay, creamy chicken, risotto, soft cheeses. Asian: sushi/sashimi, tempura, yakitori, kaiseki dishes, grilled mackerel, Japanese pickles and light soy-based dishes.

Production Method
Junmai (kimoto) production using traditional kimoto yeast starter, low-temperature fermentation; often finished as namachozo (lightly pasteurized) with gentle natural carbonation.

Vineyard Info
Nichinichi Jozo (Nichinichi Brewing), founded by brewmaster Hidehiko Matsumoto in Fushimi, Kyoto (est. 2021–22). Small artisanal brewery focusing on kimoto techniques and Akitsu-grown Yamada Nishiki rice.