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
Gentle, layered aromas of crushed raspberry, sour cherry, and rosehip are joined by red shiso, clove, and mild volatile acidity. Herbal freshness reminiscent of stems appears alongside raw meat and leather. Dry and supple on the palate, driven by long acidity and smooth tannins, with a finely detailed, relatively light body. Savory notes of meat and leather add depth, resulting in a compact yet balanced wine.
投稿日: 2026年10月10日
A calm, toasty bouquet centered on grain notes reminiscent of rice husks, layered with damp straw, oolong tea leaves, and a faint iodine nuance. Over time, steamed chestnut, mugwort, and enoki mushroom emerge, adding depth. Glycerol-like sweetness gives the opening a broad, generous impression, while the palate is mellow and integrated with moderate grip providing balance through the mid-palate. Pleasant alcoholic warmth on the finish adds definition. Best enjoyed from room temperature to diluted with hot water, allowing its volume and umami to unfold alongside a wide range of dishes.
投稿日: 2026年10月10日
The bouquet is gentle yet multilayered, combining nutmeg and cinnamon with a puffed-rice nuance. Subtle aromatic wood, juniper, and anise add further depth. With swirling, sweeter notes of freshly cooked rice and nerikiri confectionery emerge, revealing a more refined side. Aging has created an exceptionally smooth and integrated texture. Grain-like sweetness gives breadth to the mid-palate before flowing into a focused, long finish. A shochu to savor slowly over time.
投稿日: 2026年10月10日
The palate moves gracefully from fruity sweetness on entry to a finish tightened by lively acidity. Restrained flavors and a crisp finish make this an exceptionally light and easy-drinking style.
投稿日: 2026年10月10日
A powerful palate with spicy sweetness is supported by toasty umami, expressing a classic Junmai style. Integrated, robust acidity brings balance and carries the sake into a long finish.
投稿日: 2026年10月10日
A dry style with a notably rounded texture. While there is generous rice-derived fullness, lively acidity lifts the palate and gives the wine a pleasing sense of rhythm.
投稿日: 2026年10月10日
Grapefruit flesh, lily blossom, and Camembert rind are layered with spicy accents of anise and nutmeg. The palate is tight and linear, expressing a classic tanrei-karakuchi style. A fine grip reminiscent of high-quality rice flour leads into a delicate finish with subtle savory bitterness.
投稿日: 2026年10月10日
Fresh banana and a subtle touch of honeysuckle add gentle ginjo aromatics. The contrast between the rounded, expansive texture and acidity creates a well-balanced palate, leading to an umami-driven finish that supports the back palate.
投稿日: 2026年10月10日
Aromas of white peach purée, ripe Japanese pear, and acacia petals are layered with notes reminiscent of fine rice flour and clear spring water, creating a refined sense of elegance. Sweet white-peach flavors open pleasantly across the mid-palate. Finely integrated acidity and umami come together seamlessly, leaving a harmonious impression.
投稿日: 2026年10月10日
A modern style combining fruity sweetness with expressive aromatics. Smooth acidity and a gentle bitterness bring balance, leading into an airy, light finish with a graceful sense of progression.
投稿日: 2026年10月10日