Kiku Hime Chrysanthemum
More caramelized and darker than the previous one.
It is sweet and slightly bitter.
Cold it is sweeter and clearer.
Warmed, it is more mellow and very tasty.
Both are enjoyable.
It is suitable for lukewarm heating. It has a rich, dry taste. I would like to drink it again, but unfortunately it is only available at sake cost breweries. It goes very well with soup stock.
BBQ at my parents' house in GW⑤.
Here is the last one I opened.
Kikuhime Normal Sake.
It has a strong umami, a woody aroma with a hint of maturity, a strong umami with a clean mouthfeel and a sharp taste, a little sweetness, and a woody aroma with a sharp taste.
Well, I drank a lot of sake this GW🥰.
We don't have a Bon Festival or New Year's, so I wish we could drink this much alcohol every GW ✨.
Now I have a lot of space in my cellar 🤣.
Kikuhime Ginjo Araubashiri 720ml.
Rough and powerful new sake,
A bottle with a big bone in its body. ☺︎
But it also has a sense of transparency and deliciousness.
Kikuhime's character stands out: ❤️
Delicious 🤤.
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
