★★★★★
Junmai
Polishing ratio 65%(Alcohol 15%)
Sake degree ±0
Ishikawa Prefecture
It is sweet and light.
It was well received at my parents' house.
2021/08/14
Hyogo grown Yamada Nishiki, polishing rate 65%, alc. 14%, yeast no. 9, acidity 1.3, SMV 0
Its beautiful golden color says less activated carbon during filtering. Smells of sweet bananas (yeast no. 9) and steamed rice (junmai). Easy to drink, mellow and light but full of umami from Yamada Nishiki. Sweetness from rice. No spiciness from alcohol and short and pleasant aftertaste. Decent sake for reasonable price. Not too fancy but well-built. I love junmai.
Pour me another cup, my dear waitress!
Kikuhime, the first cup. Aged Junmaishu with fast brewing No. 9 yeast (guess).
The sweetness from the glucose comes through when served cold, and the umami and acidity outline when lukewarm. It conveys the brewer's design of sake quality that takes advantage of the characteristics of Yamada Nishiki.
The umami taste comes from the brewing technique of Yama-oshi Abolish yeast and the brewing of Kyokai yeast. As it gets hotter, the acidity bubbles up and the sharpness sharpens.
Firm golden color. The aroma is like steamed rice. The mouthfeel is rich and full of flavor. But the aftertaste is surprisingly refreshing. It is unique but delicious. A good sake at a reasonable price.
Aroma
Not very distinctive.
There is no freshness, nor is there a strong sense of maturity like in the Tengu Mai.
Taste
Melon flavor
It is a mellow sake, but there is not much richness or aftertaste.
It needs more richness.
3.0
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
