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
The last drink of the day with my colleague from Kanazawa. Since we are here, we decided to have a sake from Ishikawa. It's not sticky sweet, but makes you feel like you've had a good day.
Location Hakusan City, Ishikawa Prefecture
Rice type Yamadanishiki (Yoshikawa), special A district, Hyogo Prefecture
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating (on a scale of 1 to 3)
(Sake cup used) Inokuchi
(Aroma) +1.5 yogurt, sour cream, nuts, banana
(Appearance) Yellowish crystal
(Taste)
Body 2.5
Acid 2.5
Sweetness 1.5
Umami 2.5
Bitterness 2
Aftertaste: Acidity, umami, and bitterness each linger gently for a while.
Impression: Classical umami dry taste
I ordered this sake because I wanted to drink this kind of classical Yamahai sake once in a while. As expected, it has a dark color and a thick lactic acidity and umami, and is the epitome of a robust "umakuchi dry" sake. The lactic acidity also gives the sake a tightness that makes you want to pair it with strong-flavored dishes. It was one of those bottles that made me think while drinking that it would be even better if it were heated up.
Repeat Score 1.5
The aroma is sweet with a mellow sake-like and milky flavor.
Rough, spicy, and rich flavor!
The acidity is charming. The rice flavor is very satisfying.
It is powerful. It is thick, but it never gets dull.
It is delicious.
Degree of liking ☆4/5
Sake from Ishikawa, my hometown!
This sake has a unique and peculiar taste.
It has a strong sweetness and a unique aroma, so it's a sake for different tastes.
I'm not sure I like it 😅.
