A standard Daiginjo which comes with no surprise. Not a fine fruity type but comes more with yogurt and fresh cheese and somehow a bit of rice feel. Would say the alcoholic feel is a bit over which is not very balanced. Would not rate it very high.
This is the sake I received. This is my first time drinking Kikubijin.
It is a little dry and good as a food sake.
It is even better when it is warmed up, as it becomes lighter.
@sakebar Fukuzo
Fire-brewed sake using Fukuoka Prefecture's original yeast called F44.
Slightly sweet aroma of 🍍 on the nose.
The palate is slightly sweet with a hint of 🍍.
The aroma is as if it was made with hana-yosuyu in mind.
However, the aroma is weak because it is fire-aged.
The sweetness is also weak due to the weak aroma.
I am a little curious to see how it would be like if it were a fresh sake.
It was delicious ✨🍍.
The bottle on the right was opened three days ago. The left is a new bottle.
When cold, it is a full-bodied sake with the umami of rice, as if the white rice is being smothered. When warmed up, it became sweeter and softer. It was a relaxing taste.
Japanese>English
2
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