Kyoto Takashimaya Sake Festival ⑭
Kiku-Masamune Sake Brewery booth in Kyoto.
A well-known major sake brewer.
Daiginjo stored in sherry casks
The Daiginjo is stored in imported sherry casks for two months. The aroma of the sake is stronger than the whiskey aroma, so there is no whisky-like aroma at the top of the nose, which is interesting because it spreads after swallowing. Pulled by the aroma, the aftertaste was whisky, with a hint of Western-style sake. This time, only 18 bottles were brought as a limited edition.
◉Kahozo Masashi
This special junmai is made from 70% polished Yamada-Nishiki rice and is produced using the sake yeast. At 17.5% alcohol by volume, it is a very alcohole-like sake. It does not have much of a "sake yeast" feel to it.
◉Kahozo Gokujo
This is another 70% polished Yamadanishiki. A special honjozo with an alcohol content of 16%. I think they call it the original Kikumasamune's signature product.
I always think it's consistently good and very reasonably priced.
It's hot 🫠 so hot that I chilled the gimpak, which I usually drink cold, and mixed it with carbonated water to drink it as a so-called sake high 🍶.
I mixed it at 1:1. The sweetness of the sake disappeared and combined with the sizzle of the carbonation, it became a refreshing drink 😋 This is a nice touch.
I would like to try mixing it with lemon soda...
The NeoCup series are all inexpensive and quite tasty.
This one is a little rare one that you can't find it sold very often.
It's light and fruity at 12 degrees Celsius, but it's rather light and dry.
The first sake I've had in a while is a Kiku-Masamune gin-pack that was on sale at a discount at the drugstore.
Sweet! I thought it was sweet, but it was described as slightly dry and light.
The feeling of drinking it was a little refreshingly sweet and refreshing in a good way, leaving nothing behind.
Today, I had it with yellowtail.
Don't be fooled by the packaged sake.
I highly recommend it!
Kiku-Masamune Shuzo
Kiku-Masamune Kami-Sen Namahoshi Junmai
This brewery is located in Higashinada-ku, Kobe.
Domestic rice polished to 73%.
This is the quality of sake in a paper carton.
Many people are averse to mass production by big breweries,
However, this deliciousness should not be underestimated.
Soft rice aroma, deep rice flavor,
A strong throat and crisp aftertaste.
It is not over 2,000 yen for 1.8 liters.
#Japanese Sake
A young male waiter asked me what kind of sake I liked.
I told him that I like Shinmasa and Jyushiyo, but I love Hanayukiyo.
After a while, the manager asked me if I would like to try some HIROKI sake!
It has a deep aroma and a mild taste!
Especially the aroma was like being in a flower garden!
I told him I didn't know what brand it was.
In fact, this is it," he said, offering a pack of sake!
I had had this sake in Kushiro a long time ago, and one of the regulars at this restaurant told me that this is what they drink at home!
Tsukune with raw egg is served!
I enjoyed the tsukune while drinking sake!
The Skandhavn
Sake degree +3
