Sake from Ishikawa Prefecture.
It has a high alcohol content (19 degrees, I think?). It has a very fruity mouthfeel, with a refreshing acidity in the aftertaste, and a lingering finish that goes well into the nose, which I personally like very much.
The alcohol content is high, so you have to be careful with this sake.
I drank it at home because I enjoyed it so much after drinking it at an offline meeting.
100% Yamadanishiki from District A
Alcohol 14%.
It has a very smooth texture on the tongue.
Sweetness, umami, and bitterness.
It's very tasty and not too heavy, so you can drink it easily. ❣️
It is so easy to drink that it reminds me of the nigori that I had sealed up 😂.
The next day, it tastes even better with sweetness↑bitterness↓❣️
I searched and found that the rice is 70% polished, but I think it's a good price for 1100 yen including tax with this rice and this taste 👍
Yes, I was told that nigori and curry go well together, so I tried it with curry flavored spaghetti!
I also paired it with camembert cheese and it was fantastic 😊.
I was also told that nigori tastes great warmed up, so I warmed it up to lukewarm and....
Oh! The sweetness is up and the spiciness comes at the end!
This is also good...
Thanks to Sake-no-wa, I enjoy it in many ways 😊🙏🙏🙏.
Good evening, Pon-chan😄
I've always wanted to drink the rich nigori of Kikuhime ❣️, it looks delicious after all 😋Curry and nigori ‼️ I'd love to try that 😳It would make a great new marriage 🤩.
Good evening, Pon 😀
I agree with the opinion that nigori with a bit of a tang goes well with curry 😇.
I'm impressed that Pon-chan is able to drink at home the sake that she liked at the offline meeting 😀.
Good evening, Pon, 🌛The label looks like a grade schooler's calligraphy 😆 If it's mellow and niggly and cosy, I'll have to bring it to you when I see it: ✨️
Hi Pon, good evening 🌛.
Curry✕ nigori sake😲I remembered an example from pyonpyon's post the other day✨.
I'll try it next time with Cup Noodle Curry flavor and then I'll pair it with Spice Tarte Masuka's curry.
Good evening, Pon. I'm a fan of 😊.
I often pair muddy with cheese-based dishes
I often combine it with cheese-based dishes. 😂.
Surprisingly, it also goes well with pizza 🍕.
I love it 😁.
Pon.
Good morning...
I like to drink nigori with cheese 🧀 just like Hanapin's comment 😊The tasty and cosy Kikuhime is very useful but I haven't had it recently...💦.
Hello Pon-chan ^_^
Curry with nigori🍛 or 🤔
I was just thinking of having curry🍛 for dinner today.
But I don't have nigori sake 😭
I'll make curry 🍛 when I have nigori sake 😊.
Good evening, Obabon-san 🦉.
Thanks to all of you, I can enjoy many things with one bottle 😊This is the first time I heated nigori, but it was delicious 🙂 ❣️ Curry is also good! I want to drink it with curry and rice this time 🎶.
Good evening, Hina Hana Mama 🦉.
I think it is probably your favorite! You should definitely give it a try 😁.
I recently saw curry on sakewa and was thinking of trying it...curry flavored spaghetti is a little cheating 😂 but it goes well with it!
Thank you Yasbaye for this one too 😊.
I'm so glad you tried it 🍛👍This drink is all smeared on the tongue, but it has a yogurt-like texture that makes it even more 👍.
I thought you remembered it from that offline meeting = delicious 🤣.
Nao888, thanks for your help here 😊.
It's easy to understand, like the calligraphy 😆 I'll definitely pay attention to this one 🤣.
I'm also glad you don't have to keep it in the fridge 😊.
Thank you for this one too, Gyve 😊.
It was a review of pyonpyon, wasn't it? I remember 😁I'm glad to hear this as both Gyive and I love sake and curry ❣️ and coffee after dinner 😆.
Good evening, soumacho!
It's easy to drink and tastes good even though it has an alcoholic taste 😊The price is also easy to find, which is not the case these days! I want to buy it again 😁.
Thanks again for this one, Muro 😊.
I remember you sealed it in Shirakawa-go 🤣I prefer this one because of the texture and drinkability 😁If you're interested, by all means try it 😉.
Hanapin, thank you so much for this one 😊.
It was my first time to try nigori with cheese but it's delicious 👍Pizza 😳Surprising but seems to go well with it! I'd like to try it while there is nigori 🎶.
Thanks again for this one, Kojo 😊.
I see you've been drinking it! This is delicious 😉👍I've learned to taste it, so I'm running out of cheese fast these days 🤣.
Good evening Manta 🦉.
I also wanted to pair it with 🍛 rice, but I didn't have the ingredients 😂I made pasta with curry powder 😁It was still delicious 😁I hope I can prepare it properly this time ❣️ and enjoy it 🍛.
We decided to take the green car for the second round!
I will go with "Kikuhime" which I found so delicious that it left a lasting impression on me on my trip to Hokuriku when I was still not used to drinking sake👍.
When the bottle is opened, the aroma is of sugarcane.
The mouthfeel is round and a wave of rich flavor comes rushing in!
It has a slightly matured, caramel-like flavor and a spicy, chili pepper attack.
The power balance of the spicy and thick Champion Curry flavored kaki no tane is well matched. It's rather a good match and you can't stop eating it.
I bought this bottle because the owner of the liquor store told me that if I wanted to drink it, it must be heated!
It has a rich, matured flavor that is amazing.
It has a strong, robust flavor with a thick acidity, and I can see why it must be heated up!
Also, the amber color gives it a nice matured feel.
In a good way, it has a flavor that is addictive to those who like hot sake! I wanted to try it with stewed motsu (pork cutlet) or scallops stir-fried in butter.
Delicious!
The words "nigorizake" look as if they were written on the back of a flyer. It looks like a grasshopper (grasshopper is the wrong transration. pirates are correct.), but it is a genuine Japanese Kikuhime product.
The nigori (a clear, muddy, cloudy taste) is not the result of the squeezing process, but rather the result of grinding sake lees and mixing it with the clear sake.
The taste is simply delicious. In a word, it tastes like "drinking yogurt. It tastes like alcohol, but it's much better than the bad Junmai sake. I can tolerate it.
It is not supposed to be a high quality sake (but it is 100% Yamadanishiki), but it was honestly good at a good price. Next year, I will buy a lot of it.
Today is my cat's birthday, so I decided to have cat sucking as a side dish. The part was the base of the neck. This is the equivalent of tuna's big fatty tuna and goes well with the rich flavor of Kikuhime.
The degree of buying again 10/10
Annual, "It's Spring! The most profound festival" starts: ‼︎
Let me show you the performance of the "rich, mellow, and delicious" type of wine.
Jacket value... 5/10
The "Yamahai brewing" on the upper part of the label has a strong presence, but the impression of a souvenir is undeniable.
Ki ... 16/20
The hue is a little golden yellow, and the smell is sweet distilled liquor.
The smell is sweet distilled liquor.
Seung... 19/20
The burning gradually blooms and a good combo of sweet and tasty is activated! I want to feel this, so I want to drink heavy sakes regularly.
Turning point ... 18/20
The "sweet-ami" continues to run, with the golden ratio of "sweet-ami 7:astringent 1:spicy 2" in this bottle. The roundness of the texture, combined with the deep richness of the flavor, drags you into a world of deep richness!
Yui ... 18/20
The burning sensation in the nostrils also amplifies the euphoric sensation!
COSPA ... 7/10
You can measure the time and effort required to make the sake from the original sake yeast.
The richness and thickness of the flavor give it a good sense of balance.
83 points
When the temperature rises, or as you drink more, you may feel monotonous with too much sweetness, so it may be better to have a moderate side dish (light food such as lightly pickled vegetables or edamame).
Read the accompanying booklet to learn what a "sake yeast yeast" is!
Thank you for your comment, Maruwa-san.
This sake cup is Imariyaki, and it is usually my partner when I drink a heavy type of sake.
It is fun to choose a sake cup according to the taste.
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
