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
Subtle roasted chestnut-like nuances add depth alongside sweet acacia blossom. Fruit flavors expand richly with a sense of volume, while youthful alcoholic lift adds rhythm to the smooth texture.
投稿日: 2026年06月03日
Refined umami and rounded acidity form the core, balanced by sweetness, alcohol-derived volume, and a slightly elevated grip. A hint of salinity and gentle bitterness in the finish adds complexity.
投稿日: 2026年06月03日
Lively acidity is supported by a sense of volume, while a citrus-peel bitterness emerging mid-palate tightens the sweetness and structure. Its aroma and finish evoke Sauvignon Blanc, offering a bridge between wine and sake.
投稿日: 2026年06月03日
A mellow texture is lifted by vibrant acidity, creating a layered and well-balanced palate. Refined umami on the back palate brings a subtle bitterness that adds complexity. Despite its low alcohol, it delivers impressive depth, combining ginjo elegance with the structure of yamahai in a well-integrated expression.
投稿日: 2026年06月02日
Gentle sweetness, delicate fruit flavors, soft acidity, and a creamy texture come together seamlessly to create a refined mouthfeel. Despite its lower alcohol, the volume from Omachi rice provides satisfying depth on the palate.
投稿日: 2026年05月26日
The palate flows with a smooth, linear shape that reflects varietal typicity. Fine grip and gentle mid-palate roundness create harmony, leading to a seamless, refreshing finish—an expression of the region’s clean, dry style.
投稿日: 2026年05月26日
A restrained yet layered aroma, centered on grapefruit peel and steamed rice, with a touch of kaffir lime leaf adding lift. The palate is supported by well-integrated acidity that carries through a long finish. A creamy mid-palate texture, combined with grain-like grip, creates textural complexity—bridging modern and classic styles.
投稿日: 2026年05月25日
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