Kiku of Kikuhime This is a great perfection in a regular sake.
It has a rich flavor and the koji is made from the finest Yamadanishiki from Yoshikawa-cho, Miki City, Hyogo Prefecture.
Is that why it tastes like this?
Anyway, a wonderful bottle!
Sake rice is 100% Yamadanishiki produced in Yoshikawa-cho, Hyogo Prefecture's special A district, and brewed using the brewery's No. 18 method, Yamahai.
It is a slightly different nigori (nigori-zake) that can be enjoyed even after aging, since it is "Shiboritate," or freshly pressed, but once heated.
It has a very creamy mouthfeel with a white, cloudy "ori" that fills about half the bottle, and the sweetness of the moromi itself can be felt, but the overall taste is dry.
The moderate acidity makes it a perfect summer bottle!
It has a freshness that is more typical of a draft sake than the regular Kikuhime.
On the other hand, it has a clean aftertaste like other Kikuhime, and can be used as a food sake.
We recommend using a small wine glass as a sake cup, but we have tried many different types of cups and found that the best one was a thin rice porcelain cup.
The best snack is the "raw karasumi" (fresh dried mullet roe)!
It is also rich and 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
