Kikuhime Tsurunosato Yamahai Junmai Sake
Rating 4.5
Rice used: Yamadanishiki from the Yoshikawa special A district in Miki City, Hyogo Prefecture; Polishing ratio 65%; Alcoholic strength 19%.
This junmai sake is carefully brewed under meticulous control and matured at a low temperature.
It has a full flavor and a well-balanced taste that combines rich umami with crisp and refreshing acidity. Warmed sake has the exquisite sweetness and umami of Yamadanishiki, and is smooth. Finishes with a refreshing acidity. A well-balanced food sake.
It has a golden color like a thin whiskey, a complex acidity like Yamahai, a spicy caramel aroma from the long aging, and a rich umami like Yamadanishiki. The sweetness and deliciousness linger longer than the specs suggest, and the aroma and taste are complex, as with any long-aged sake.
Purchased in October at Sunmart, a well-known local sake shop in Nagaoka.
Here it is! It's Kikuhime!
I am now completely captivated by Kikuhime.
After hi-ire, the brewer inspects the sake in the storage tanks to check the degree of maturity and any abnormalities. This process is called "nakagiri" because the mouthpiece of the storage tank is cut off during this process, and the sake that the brewer drinks during this process, in other words, the sake before watering, is called nakagiri sake.
This is why it is called "nadiri-hara-sake.
It is always impressive to see how rice can be brewed in such a way that it becomes so rich and full-flavored.
Hooray for Kikuhime and Yamahai.
Hello, FSB!
I see you're a sucker for Kikuhime 😍.
I had a chance to drink it outside a while ago and it was easy to drink and delicious 😋.
I'd like to try it at home this time 🤗.
I didn't think my first Kikuhime would be nigori-shi, though,
Now it's time to meet for the first time.
It is as rich and creamy as it looks, but it goes in smoothly without any residue,
The balance of sweet and sour and the sharpness of the second half are impressive.
I drank it warm, but I personally prefer
I personally prefer to drink it warm during this season.
Next time, I would like to try the regular Kikuhime. I would like to try the regular Kikuhime next.
I drink it often at my favorite restaurant, but this is my first time at home.
At room temperature. It has the robustness of Yamahai. The sweetness in the sourness and bitterness lingers until the end.
It went well with sansho.
2478
2025 1125
☆☆☆☆
Chrysanthemum Princess
Yamahai brewing
Junmai Sake
Mature flavor
100% Yamadanishiki rice produced in Yoshikawa-cho, Miki City, Hyogo Prefecture
（100% Yamadanishiki produced in Yoshikawa-cho, Miki City, Hyogo Prefecture (special A district)
Polishing ratio 70%.
Kikuhime Limited Partnership
Hakusan City, Ishikawa Prefecture
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
