Kikuhime" Junmai Hiyoroshi.
Deep-fried and soaked eggplant, pumpkin and shiitake mushrooms as main dish.
The wine is rich and mellow, as expected of Kikuhime, and is also served on the rocks.
I came to Hakusan City, Ishikawa Prefecture on a work trip. The floral and gentle ginjo sake and "fig shirare" as a side dish were a perfect match! It was a good choice for the first cup.
I thought it was too acidic when I first opened the bottle, but after about 2 months, the corners were removed and it was very tasty! I like it at room temperature and heated to a crisp!
I love it at room temperature and as a tobikiri (warmed up sake)!
It seemed sweet at first, but it wasn't just sweet, I could also taste the flavor of the rice and it was soft and delicious on the palate!
It went very well with the boiled conger eel sushi 😊.
#Kanazawa Maimon Sushi Aeon Kaihin Makuhari Shin-Toshin Branch
@Nan Shuuhan Honten
Visited on the way back from an expedition to Ishikawa Prefecture
I was recommended a bottle of Kikuhime Ginjo at the store founded in Taisho era.
Sold only at contracted stores and only in the Hokuriku region
It's great that you have to go there to buy it!
The description "sake, thick and umami" seems to be traditional, but it's not.
The pleasant ginjo aroma and balance of the taste is superb.
As a food sake, it complements food.
Good job!
There are many good sake in Hokuriku, so if there is another opportunity, I would love to go there again!
Yum 😋😋.
Kikuhime Yamahai Junmai Tonkiri Harazake
Purchased at the Nihonbashi Takashimaya Department Store, attracted by its 19% alcohol content.
The first sip was surprisingly refreshing and had few peculiarities, but the weight gradually built up, probably due to the alcohol content. The taste also deepened. It has a nice mouthfeel, but the aftertaste is strong in the throat.
★★★★