The color of the rich umami-guchi sake is also golden!
Suitable for hot sake.
It was a habit-forming sake that you could drink slowly and savor its flavor.
It was delicious!
Strong umami. It is a matured sake, but it feels fresh because it is a nama-shu. I drank it warmed up, and the aroma of rice rose up so much that it was blissful. This is delicious!
This is Kikuhime, which I thought was "300% drinkable" last year.
It was a good opportunity to try it again. I decided to have it again.
What a surprise! It was an aged Kikuhime from the year 2008.
The owner said, "We can't drink it either.
It is golden in the glass.
And the aroma was rich in flavor. It was unique after all!
It was refreshing on the palate, but was a very thick sake!
Kikuhime Junmai Sake
Stable Umami. Umakuchi.
It has a traditional sake-like feel, but you can taste the sweetness of the rice, and it is a good sake.
It becomes quite tasty when heated. Suitable for heating up.
It tastes more intense and tastier than other Kikuhime I've had before.
It is a limited edition sake, so I can't drink it on a regular basis, but I may have to try it again.
Rice (domestic), Rice Koji (domestic), 100% Yamadanishiki, 65% polished rice, 15% alcohol by volume
It has a slightly golden color and a rich umami taste! We had it warmed and at room temperature.
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
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
