Something I drank a while ago.
I've been drinking a lot of light, fruity sake recently, so when I had the first one, I was struck by a sense of gusto that I haven't felt in a long time, and nostalgia for the old sake that I used to drink at gatherings with relatives 🥲.
When you savor it slowly, you get the impression that it is an all-rounder all-around food sake that can be easily matched with any meal.
It has a slight banana aroma and a hint of acidity, so it's not hard to drink at all, but the nostalgia takes it all away 💦.
October 1 Sake Day Held✨
Memorandum of Go Around Osaka
6th restaurant: Utsubohonmachi Gakusan
It took an hour in line to get in, and the seats were standing room only.
The restaurant usually serves only 15,000 yen and 20,000 yen course menus, so it was very upscale.
The entrée was a sandwich of grilled chicken marinated in Kikuhime sakekasu, Akitogi fish, and Fukurofuki Daikon radish.
The first glass of Kikuhime, the free-flowing sake, had an Alc of 14, but it had a strong rice flavor. It was my first time to drink Kikuhime, but it is a sake brewery that aims for a rich, umami taste, so it has a very old-fashioned old man's sake feel.
I added a seasonal Hiyayogoroshi, which is not a pure sake but has an Alc of 18😅.
The sake is very strong, so it went well with the furofuki daikon (Japanese radish). I think this sake goes well with oden.
It's just like an old man's sake.
The waiter recommended additional dishes and drinks, so the standing drinking area was like a group party 😥.
I wish they would think a little more about the turnover rate since it's a go-around 💦.
I won't go back next year.
Good morning, good morning 🐰.
We had a chance to talk to the brewer at each store, and he told us that Kikuhime is too manly to stick to the rich, mellow, umami taste.
2022 0425
f i r s t a n d f o r m a t i o n s
Kikuhime
First of all
Kikuhime is a mellow, umami-rich sake.
Kikuhime is a sake with a mellow, umami taste. That is why it is slightly golden in color.
Junmai brewing K-9
100% Yamadanishiki rice produced in Yoshikawa-cho, Miki City, Hyogo Prefecture
（100% Yamadanishiki produced in Yoshikawa-cho, Miki City, Hyogo Prefecture (special A district)
Polishing ratio 65
sake made with unrefined sake
sake brewing
Kikuhime Limited Partnership
Hakusan City, Ishikawa
It's cold today! A glass of Kikuhime first, heated to just a touch!
Tuna ala negima nabe for your taste buds!
Full-bodied, rich, and mellow! It's perfect for a heated sake!
It's delicious!
At the contracted parking lot owner Miura Sake Store.
I never thought I'd be able to buy Kikuhime this close to home...
According to Miura, it's not popular in Fukushima.
That's what he said.
It's certainly different from Fukushima sake... ❗️
It's like a good old sake.
It's a rich and mellow sweet...⁉️
It's a little different...
It's a bit peculiar on its own, but when combined with food.
But when combined with a meal, the habit disappears and it's good.
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
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
