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.
It looks and tastes thick, but it is surprisingly easy to drink, without any harshness or peculiarities. It is easy to drink, even when heated, so I drank most of it heated. It is also reasonably priced. I would recommend it second only to Kubota in nigori (rice wine) taste and price.
1210 including tax
I've been drinking a lot of Kikuhime lately 🍶.
Very strong flavor, but well balanced 🤔.
Very tasty 😋.
Personally, until a while ago, I had the impression that Kikuhime was a more classical sake, but I found it very easy to drink 🤔.
Kikuhime Yamahai Junmai
Hot sake. I don't think there is any other sake that surpasses this one in terms of hot sake. It is too delicious.
The caramel-like sweetness spreads gently on the palate and disappears in a flash. It makes you want to drink as many cups as possible. It has a delicious rice flavor. It may not be to everyone's taste, but it is quite delicious and highly recommended.
We recommend drinking it hot.
Yamanaka Sake Shop August Kakunai Report (2)
Next is Kikuhime.
I tried nigori, which I often see but have never had before. ❗️
Creamy mouthfeel, a little sweetness, and flows smoothly 💨.
I imagine nigori sake to be very sweet or dry, but this one is right in the middle.
If you look closely at the label, it's made with Yoshikawa's Yamadanishiki 👀.
Yoohee, good evening 🌔.
I drank the same thing at the same restaurant 3 days after this 🤣Hey, didn't you say you drank it in the summer? I thought you said you drank it in the summer. I thought it was a summer post 🤣.
Maru, good evening. ⭐︎
Sorry for the delay 💧.
Yes, this was last summer 🌻.
I'm getting to the point where I'm wondering when I'm going to post again 💦.
［Product Name KIKUHIME Yamahai Junmai
［Place of Origin] Ishikawa Prefecture
［Sake Brewer] KIKUHIME GOHSHI
［Raw material] Yamadanishiki
［Polishing ratio] 65
［Sake meter] -1
［Acidity] 1.9
［Alc degree] 16.5 degree C
Yamahai Junmai is a strong-bodied, mellow, rice-flavored, and hard to like sake that was the forerunner of the Yamahai boom.
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
