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
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
Restrained grain-driven aromas. A voluminous palate shaped by integrated alcohol and concentration.
投稿日: 2025年10月07日
Clean, delicate aromas reminiscent of ginjo sake, with fresh banana and rice cracker, accented by bamboo mochi and steamed chestnut. Smoothness from the alcohol is energized by youthful vibrancy. Subtle umami-like notes from koji and a touch of bitterness add complexity, while the overall impression remains elegant and refined.
投稿日: 2025年10月07日
Fruit and herbs complemented by maturity-driven complexity—plum, thyme, and nutmeg. Herbal touches highlight freshness and varietal character. Elevated acidity delivers juiciness, while firm tannins frame the finish.
投稿日: 2025年10月07日
Refined fruit and floral notes are layered with baking spices and brown sugar. Refreshing acidity adds tension to the long finish, enhancing the concentrated fruit flavors. Polished tannins and integrated oak showcase fine craftsmanship.
投稿日: 2025年10月07日
Deep black-cherry color with purple tones. Floral yet wild, with crushed blackberry and violet alongside baking spices, wild herbs, and leather. Medium-bodied with firm tannic structure, accented by grilled meat and long acidity. A wine that expresses its winemaking philosophy through its wild edge.
投稿日: 2025年10月07日