Tori, the second brand of Kikuhime, obtained at a liquor store in Kanazawa.
It is full-bodied, neither sweet nor spicy, but full of umami. Beautiful sake.
It's also good hot sake.
Rice: 100% Yamadanishiki produced in Yoshikawa-cho, Miki City, Hyogo Prefecture (special A district)
Rice polishing ratio 55
Alcohol content 17
limited hiya oroshi
This is a limited hiyaoroshi of junmai sake made by Kikuhime using the "fast brewing" method instead of yamahai, which can only be enjoyed at this time of year.
Usually, Kikuhime is stored for at least one to two years, so this "hiyaoroshi" is a little fresher.
This "hiyaoroshi" is somewhat fresher.
It has a soft and elegant flavor.
It is recommended to drink it well chilled or on the rocks.
Kikuhime" Junmai Hiyoroshi.
Deep-fried and soaked eggplant, pumpkin and shiitake mushrooms as main dish.
The wine is rich and mellow, as expected of Kikuhime, and is also served on the rocks.
I came to Hakusan City, Ishikawa Prefecture on a work trip. The floral and gentle ginjo sake and "fig shirare" as a side dish were a perfect match! It was a good choice for the first cup.
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
