It is rich and umami-kuchi. I wonder what "mellow" means. It seems to be a sake with a strong flavor. It's "mellow," so it's dark and rich. It has a strong acidity, so it's perfect for oily food, and it's perfect as a food sake. It's giving me an appetite!
Kikuhime Yamahai Junmai Nama-no-Genshu, special A district Hyogo Yamadanishiki 70%, 19%, 720ml, 1980 yen
Kikuhime is a "rich and flavorful" sake.
The mouthfeel is typical of chiri-chiri-namaishu,
It has a rich, rich sake quality, and the sweetness has a matured taste. The sweetness has a matured taste, and the delicious acidity remains for 6 seconds. This is the greatness of Yamahai.
The richness that permeates through the body is also good when heated.
Maybe I'm a Kikuhime lover!
Rating 4.3 (out of 5.0) 20240209
Almost no aroma, with a gentle sweetness and a certain umami astringency. The aftertaste is soft and lingering without being persistent. This is a sake for those who are not accustomed to nigori sake.
It seems to be a boom around me to enjoy spices and sake together, so I decided to go along with it tonight.
Kikuhime has a strong and robust flavor even as a regular sake, so it is not defeated by spices, right?
It washed away the peculiar taste of the pork vindaloo modoki with octagonal spices.
Yes, it's a good idea.
Ishikawa's Famous Sake: Kikuhime
Kikuhime Yamahai Junmai Tonkiri Genshu is a summer-only sake.
Sake rice is Yamadanishiki from Hyogo Prefecture's special A district.
Polishing ratio 70%. The sake has a high alcohol content of 19% because it is a pure sake.
It has a powerful flavor with a strong acidity that is unique to Kikuhime's Yamahai. The aftertaste is refreshing.
Brand Name] Kikuhime Yamahai Junmai
Sake Brewer] Kikuhime Limited Partnership (Hakusan City, Ishikawa Prefecture)
Type of sake: Junmai-shu (Yamahai brewing)
Rice used: 100% Yamadanishiki (special A district) produced in Shizumi-cho, Miki City, Hyogo Prefecture.
Rice polishing ratio] 70%.
Alcohol content】16%.
Sake Cup】Tasting Glass
Aroma】+1.5（Yogurt、steamed rice、nuts、narazuke)
Appearance] Yellow crystal with a slight amber tinge
[Taste] [Mouthfeel
Body: 2.5
Acid: 2.5 lactic acidity predominant
Sweetness: 1.5
Umami: 2.5
Bitterness: 2.0
Aftertaste: A grain-derived umami, acidity, and a burnt bitterness that lingers for a long time.
Impression] Classical umami dry mouth.
It has a complex aroma that is typical of Yamahai, although it was given to me blind. I could even predict the brand name (laugh).
The acidity is strong, but the wine has a sense of maturity and volume, and the umami that is typical of Yamada-Nishiki is expressed powerfully.
I paired it with a dish using cream cheese, but the unique heaviness was removed and the umami was brought out even more.
Repeat Score: 1.5
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
