Thick and thick white cloudy type.
Sweet and gentle aroma derived from rice + slight fermentation acidity.
It has a strong, thick, sweet taste. The rice flavor comes through with gusto, leaving a voluminous taste on the tongue.
It goes well with stewed fish and whale sashimi. A very good match for whale sashimi.
Second round of drinks
Here's what I ordered for the last round of strong drinks!
Kikuhime's Yamahai Junmai, Unfiltered Nama-shu!
It's a dark one as you can see 🥰!
It's a rich, mellow, and delicious sake 🍶.
Definitely my kind of sake 😁.
I used to drink it a lot, but it's been a while since I've had Kikuhime, and it's still delicious 😋.
Amber color, medium viscosity. Aroma of red apple, rice yeast, shiitake mushroom and chestnut. In the mouth, the flavor is strong and mellow, and the acidity is layered. When tasted carefully, you can feel the acidity on the outer layer, which is covered by the sweetness and aroma of rice from the sake rice. The characteristics of Yamada Nishiki can be clearly felt in this sake, which is medium-bodied but with a little bit of sweetness accompanying it.
Today, a junmai sake made from Yamahai by Kikuhime in Ishikawa Prefecture❗️❗️
The aroma has a sourness unique to Yamahai❗️As you take a sip, you will feel a tingling sourness and astringency❗️❗️ have you reached an age where you can find Yamahai interesting❗️What I found interesting when I drank sake more than 20 years ago❣️ is now interesting⭕️
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
