Production date: October 2022
Alcohol percentage: 18
Rice polishing ratio: 55
Rice / Yamadanishiki produced in Yoshikawa-cho, Miki City, Hyogo Prefecture
Yeast
Sake meter
Acidity
Amino acidity
Where to buy
Price・・Gift (720ml)
Recommended temperature range/Human body warming
Recommended Cooking
Comments・・・ Thanks for the gift.
Impression・・ Thank you very much for the gift. It is a super matured sake from the 11th year of Heisei. I prefer it heated to human skin rather than cold.
Sweet and sour aroma like a lactobacillus drink. The alcohol content is 19 degrees Celsius! But it has a strong flavor, so it is surprisingly well-balanced and easy to drink. It is delicious.
It is not light, but it has a gentle sweetness and rice flavor, and is not difficult to drink at all. I think I will get addicted to it. It is also the best in terms of cost.
Today's sake is from Ishikawa's Kikuhime.
It is different from the Yamahai Junmai I had a while ago.
The taste was clean and sharp.
However, I didn't realize that you have to pay for a Kikuhime pamphlet...amazing.
It goes well with Japanese food and you can drink it all the time.
It was a treat.
The third glass was Kikuhime nigori.
Easy to drink like makgeolli with the sweet and delicious taste of rice 🍶.
It is recommended for beginners and is very stable!
Today is nori nabe, so I will have Kikuhime "Sakiichiru" at room temperature.
I took a sip with an appetizer while waiting for the nabe.
It has a nice color that seems to be loaded with umami, and when you sip it, the umami and sweetness of the Yamadanishiki rice spreads quickly in your mouth. The rich, mellow flavor that can only be conveyed at room temperature is a nice touch.
It is a perfect match with the broth of the finished nori nabe. Drinking sake with the broth from the nabe... "Yum! It is a sake like this.
Location Hakusan City, Ishikawa Prefecture
Rice type Yamadanishiki, Hyogo Prefecture, special A district
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol percentage 19°.
Sake Brewer
Sake strength
Acidity
Rating（scale 0-3)
(Item) Inokashira
(Aroma) +1.5 Steamed rice
(Appearance) Crystal
(Taste) Taste
Body 2
Acidity 1.5
Sweetness 1.5
Bitterness 1
Dryness 2
Aftertaste Alcoholic and fruity with a delicious aftertaste
Impression: Tasty and dry
The aroma is of rice with a little bottom.
Alcoholic but balanced with many elements that do not feel too strong.
Complex and just delicious with fruity elements.
We brought souvenirs from back home and had a drinking party 🍶🐔.
Kikuhime's rich and delicious 💕nama-sake!
This year they made it especially rich and sweet!
Sake brought back by a friend from Ishikawa's family 🍶!
And a chicken miso nabe (nabe) with "Matsuya's Tori Yasai Miso" (chicken and vegetable miso) 🍲!
It goes well with the mellow Kikuhime, too well!
I also lined up some sake from Tokushima..,
Tonight, we are the King of the rich team!
Ishikawa won hands down! 🎖️
Anyway, thanks for the hometown souvenirs😊.
Asanami Hello!
Chicken and Vegetable Miso Nabe🍲!
Oh no!
Looks delicious!
Only enoki mushrooms
Sake from the crunchy texture of enoki mushrooms ❗️
I can drink just from my imagination lol
Hello, Shishigami!
The price of leafy greens has skyrocketed.
Due to various reasons💦I'm having enoki mushrooms in a heaping pot😅.
Tori Miso Genius 🎖️
I'm looking for a place to buy it near me 👀.
I'm looking for it 👀
Hi Pon-chan 🐔!
Please try the Ishikawa Shibari party 🍶🍲 around the chicken miso nabe! Actually, the sake cup is also Kutani ware 😆 Kikuhime is also the sake that started my sake swamp, so it was a very emotional party for me personally💕.
豊臣秀吉も求めた能登の美酒 これまで紹介してきた老舗蔵の中でも、最古の歴史を持つ酒蔵です。創業は16世紀末の安SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
日本酒の低温熟成に取り組む事業を掘り下げるため、前回は、千葉県千葉市の酒販店「IMADEYA」による「IMADEYA AGING」についてインタビューをお届けしました。そうした新たな動きの傍ら、低温による熟成に先行して取り組んでいる日本酒蔵も少なくありません。その中でも、1995年から長期低温熟成酒を商品化し、巨大な低温熟成庫を用意して、10万本余りのお酒を貯蔵しているのが菊姫（石川県白山市）です。低温貯蔵と常温貯蔵の両輪で日本酒の熟成の魅力をアピールし続ける菊姫の現状を探るため、現地を訪れました。SAKE Street | プロも愛読の日本酒メディア
