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
Pure aromas of freshly picked honeydew melon and pear, accented by fennel and violet. Lively acidity balances with a creamy texture, while faint saline umami adds complexity. Overall, a pure and refreshing sake.
投稿日: 2025年10月07日
Complex aromas led by spice and grain—steamed rice, banana tart, hints of chestnut and lightly roasted almonds. High acidity and firm grip provide structure, with a spiced finish that reflects the brewery’s signature style.
投稿日: 2025年10月07日
Subtle fruit and floral nuances lend elegance—pear, rice flour, chervil, and spring water. A lively acidity and youthful vibrancy form a taut frame, complemented by a touch of grain-like umami for a clean, precise style.
投稿日: 2025年10月07日
Fresh fruit aromas intertwined with herbs—green mango, fennel, and violet—layered with fine rice flour and a touch of limestone. A poised palate with delicate sweetness, youthful acidity, and restrained fruit, harmonized with integrated alcohol and umami.
投稿日: 2025年10月07日
Restrained aromas led by gently ripe fruit, joined by banana, honeysuckle, steamed rice, rice flour, and a touch of clove. Smooth texture and refined sweetness define a lighter-bodied style, where gentle acidity balances. Grainy umami grip tightens the finish.
投稿日: 2025年10月07日
Calm yet layered aromas of Yubari melon flesh, cooked rice, and faint hints of cardamom and clay-like minerality. Juicy, rounded, and rich on the palate, with grain-like grip adding structure to the sweetness. Subtle umami and bitterness emerge toward the finish, harmonizing with the richness.
投稿日: 2025年10月07日
Aromas of apple, mango, fragrant kinmokusei blossoms, freshly steamed rice cakes, and cotton candy rise from the glass. Gentle acidity expands the fruit-driven sweetness, while integrated alcohol adds roundness. Subtle rice nuances mark this as a classic junmai daiginjo.
投稿日: 2025年10月07日
Gentle, fresh, and refined aromas of green banana, dried melon, and lavender elegance, with faint hints of tarragon, rice flour, and chalk. A smooth texture carries a softly expansive mid-palate supported by fine concentration. Integrated acidity and polished grain tones add complexity.
投稿日: 2025年10月07日
Generous aromas of ripe fruit such as Shinano Gold apple and quince, layered with cotton candy sweetness, rice flour, and raw chestnut. A rich entry of fruity sweetness, supported by gentle acidity and restrained umami. A consistent, modern style from start to finish.
投稿日: 2025年10月07日
A flavor that clearly reflects its brewing method and raw ingredients—tones of brown rice, toasted bread, and straw. Pronounced grain character on the palate, with subtle grip adding complexity. Balanced between alcoholic weight and structural depth.
投稿日: 2025年10月07日