It is said to be one of the heaviest of the Koei chrysanthemums. And it is recommended to grow it, so I did.
The first day, it was more like Kouei chrysanthemum than I expected. It is a little heavy, but the sourness makes it easy to drink and tastes good.
After a week, the sweetness has become more pronounced and is in harmony with the sourness. The aftertaste is more voluminous and drinkable.
After two weeks, the aftertaste is a little astringent. This is good.
Personally, I think one week is better.
Thank you for the food 😄.
It's been a while since I've had Koei Kiku😊.
The sweetness of Koei Kiku was well matched with the royal sake feel from the umami of Oumachi.
This is my first choice sake this summer.
Adult spice mix to go with it.
I'm surprised it's not classical.
Even though it's 17 degrees Celsius.
If you look closely, you'll see it's 100% Omachi.
It's full of deep sweetness
It is full of deep sweetness.
It's been a long time since I've had a Koei-Kiku.
It's 17 degrees Celsius and it's more like Kouei Kiku than I expected.
Though my expectations were betrayed
But this is good! It's a good one...
Look at the new Japanese phrase I learned: まいしゅうさけを飲みます!
This is the richest tasting sake I've ever had, the store said it was a blend, not quite sure what that means, but there was a big difference in the flavor in the mouth and when I swallowed it! The first sip was refreshing at first, and then it was mellow and sweet. But when you eat the food and drink it again, there's almost no flavor.
It's an amazing experience and I would recommend anyone who hasn't tried it before to give it a try!
Incidentally this bottle is 430 RMB in China, which is about 8,500 yen!
The liquor is aged in sherry brandy casks for three years.
Like a sweet caramel.
It has a rich honey taste.
The acidity is crisp and not harsh.
It is an old wine that is light and easy to drink.
It is like an adult's drinking pudding.
Production date: November 2022
Koei Kiku Harujion.
At SENTI.U, a house Italian restaurant in Kanoya, Kagoshima, Japan.
The Italian cuisine served at the restaurant, which is listed on Gault et Millau, is based on local gastronomy and uses ingredients from the Oosumi Peninsula.
Harujion is made from Shunyo, a low-protein rice that is noted for its high aromatic content.
It has a refreshing heady aroma with hints of lychee and muscat,
The mild sweetness is followed by a refreshing acidity that tastes like white wine.
The first dish paired with this dish is a meichi-dai (sea bream) from Furue, served with a pesto of mullet, okahijiki, jasmine rice and basil. The sticky texture of the perfectly cooked meichidai and the viscosity of the pesto were a perfect marriage with the acidity of the koei chrysanthemum!
The next dish was a crispy skinned sweetfish from Shibushi, served with passion fruit along with Sakurajima hijiki and white corn. Again, the acidic flavors were a perfect match!
