Sake made by Kikuhime and sold by a local liquor store.
This sake bears the GI Hakusan logo.
This sake is brewed with local sake rice of the first grade or higher, Gohyakumangoku. As is typical of Kikuhime, it is a good sake with a strong umami flavor and a crisp acidity.
It is a bottle that should be kept in the refrigerator because it is cosy and tastes great as a food sake.
Thick and thick white cloudy type.
Sweet and gentle aroma derived from rice + slight fermentation acidity.
It has a strong, thick, sweet taste. The rice flavor comes through with gusto, leaving a voluminous taste on the tongue.
It goes well with stewed fish and whale sashimi. A very good match for whale sashimi.
Second round of drinks
Here's what I ordered for the last round of strong drinks!
Kikuhime's Yamahai Junmai, Unfiltered Nama-shu!
It's a dark one as you can see 🥰!
It's a rich, mellow, and delicious sake 🍶.
Definitely my kind of sake 😁.
I used to drink it a lot, but it's been a while since I've had Kikuhime, and it's still delicious 😋.
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
