Atsuhide Hoshiyama
Yakiniku Housu Renga Restaurant Manager
Profile
Based in Himeji City, Hyogo Prefecture, Atsuhide Hoshiyama is a professional in both wine and sake. Atsuhide has experience as a reviewer for the renowned U.S. site Robert Parker Wine Advocate and is currently involved in evaluating wines and sake at the prestigious International Wine Challenge held in the U.K. As a Masters of Wine student, one of the world’s most challenging wine qualifications, he continues to deepen his expertise daily. His certifications include WSET Diploma, A.S.I. International Sommelier Diploma, J.S.A. Sommelier Excellence, WSET Sake Level 3, and J.S.A. Sake Diploma, demonstrating his comprehensive knowledge in both wine and sake.
Reviews
A calm, composed aromatic profile, with restrained Japanese pear and violet. Swirling reveals steamed rice, freshly shaved Parmigiano, and hints of steamed chestnut. A discreetly sweet entry leads to a savory finish defined by grain-driven umami and grip, with notable textural complexity.
投稿日: 2026年02月09日
Fresh and clean aromatics of just-picked melon, lavender blossoms, chervil-like herbs, and whipped cream. Fresh fruit flavors intertwine with subtle notes reminiscent of young hard cheese, adding depth, while gentle acidity and umami with light bitterness create a firm, dry structure.
投稿日: 2026年02月09日
An aromatic profile where elegance meets restrained opulence, featuring honeyed apple, banana, and fragrant osmanthus. Cotton-candy sweetness is delicately layered with rice flour and fennel, adding subtle complexity. Gentle acidity, refined sweetness, pure fruit flavors, and a silky mouthfeel define the style, while a nigari-like umami accent brings harmony and a long, balanced finish.
投稿日: 2026年02月06日
Calm and pristine, evoking pure spring water. Notes of slightly firm pear flesh, lily, chamomile, and fennel are layered with hints of freshly pounded rice cake and aromatic wood. Youthful acidity and gently saline umami dissolve into soft sweetness, with delicate fruit flavors and a faint chestnut nuance adding depth to the finish.
投稿日: 2026年02月06日
A deep golden appearance with multilayered complexity: orange marmalade, dried fig, dried shiitake, soy sauce, hints of chimaki rice dumpling from steamed rice and star anise, hazelnut, and cumin seed. Integrated acidity supports the spicy sweetness, unifying all elements into a focused composition with remarkable length, concentration, and silky texture that signal outstanding quality.
投稿日: 2026年02月06日
An integrated aroma of restrained fresh fruit, rice nuances, and dairy touches, featuring pear, green apple, rice porridge, mozzarella, and a faint balsamic note. Lively acidity gives tension to the soft, rounded body, guiding the palate toward a complex finish where umami unfolds, with a hint of pungent spice lingering on the aftertaste.
投稿日: 2026年02月06日
Restrained grain-driven aroma combining rice husk, steamed rice, violet, red apple, Parmigiano cheese, and a hint of juniper berry for complexity. Gentle umami, acidity, and bitterness form a structured, full-bodied impression.
投稿日: 2025年11月21日
Fruity and mineral-driven aromas of honey apple, osmanthus flower, Camembert cheese, and chalk with a hint of licorice. Soft sweetness expands on the palate, harmonizing with bright acidity. Subtle rice-flour notes and a touch of alcohol warmth add textural complexity.
投稿日: 2025年11月21日
Complex, multilayered aromas of banana, steamed rice, grilled almond, clove, and mushroom. The palate weaves mellow sweetness with umami depth and structural acidity for a sustained finish. Despite its complexity, each element integrates beautifully—a classic composition with a modern texture.
投稿日: 2025年11月21日
Grain-driven yet sophisticated aromas of oatmeal, fresh cheese, violet, and faint banana. Juicy acidity and lively texture bring balance between gentle umami and sweetness. A modern, restrained style enjoyable with food.
投稿日: 2025年11月21日