It was the end of a three-day weekend, and it was something of a busy streak. The last one was Tsurunori. It's been a while since I last bought one, but Gold Label is still delicious. Thanks for your hard work, myself.
Purchased at a discount at Yamaya.
It has a rich and mellow flavor, just as its claim of "rich and umakuchi" suggests. It also has a nice aroma.
I would like to buy it again.
Kikuhime is a rich, mellow, umakuchi (flavorful) sake that has been matured slowly to add umami flavor. Therefore, it is slightly golden in color.
The label on the back of the bottle says "Kikuhime",
We had aged it in the refrigerator for another year.
It was not just slightly golden, it was a solid golden color.
It's slowly turning into autumn, let's drink it while relaxing today. ☺️
Kikuhime, full of deliciousness in the long autumn nights, with a light grain aroma.
Delicious aroma!
Very good for a quiet drink 😊.
The robust umami flavor comes up afterwards.
It is a good sake 🍶.
Ki Different color, not much smell
Seiou: Sour shochu
TURN: It is the ultimate in mellowness.
Conclusion: The sharpness is the richness of the syochu liqueur, and there is a sense of rice in it.
2015, 9 years ago?
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
