This is Koei Kiku's summer sake, Sunburst🌻, which has been on my mind for a long time.
I've heard that it focuses on acidity, as in burst of acidity, and it certainly has a lot of acidity, but the strong gassiness keeps the acidity from being too assertive, and the moderate umami from the rice and the bitterness that comes at the end make it a well balanced sake ✨.
The logo of a certain coffee shop looks like the label of Koei Chrysanthemum today_(:3)_
Kouei Kiku Summer Sake
Sour, clean and delicious.
I was told at the store that this year's Sunburst tastes great on the rocks, so I gave it a try.
It certainly tastes great chilled with ice.
It's like summer!
Good evening, JP Eau Claire!
Sunburst-san, I had it last year at my first Koei Kiku-san, and it's a saké with a crisp summery taste 😋.
It was also delicious on the rocks 😲.
The aftertaste from the sweet aroma like white grapes is dry, acidic, and astringent. I am not sure if it is a mineral taste or a beautiful bitterness, but at any rate, it is delicious and I am sure I will repeat it.
We are going to hold a pay campaign in Sagamihara City in July 2025! I went to KISSYO SELECT in Sagami-Ono, which is not so far from Sagamihara City. There were many attractive brands, and after much agonizing, I bought a bottle of Koei Kiku, which I opened as soon as I got home.
Wow, this is not so much "citrusy" as it is "lemon". The tight acidity is like a fine lemonade. It was refreshing and delicious...!
The acidity is more pronounced than usual Koureikiku, perhaps because it is brewed with lactic acid bacteria, but the grapefruit-like bitterness is hidden and the aroma is young and apple-like.
After the sweet and sour taste, the bitterness is a little tame and the aftertaste is short.
When you drink it, you can tell the difference between the two!
At Night Market, a Southeast Asian restaurant in Shibuya.
Natural lactobacillus blend with a sweetness that stands out.
I think it is the outstanding taste of Kouei Kiku.
It is an elegant wine-like sake with a hint of sweetness.
Served with Goi Ka (squid and grilled eggplant).
Alcohol 14%.
Ingredients Rice (domestic), Rice malt (domestic)
Rice used: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
@Night Market
The second glass was an undrinkable summer sake from Koei Chrysanthemum!
Since it is an unfiltered unpasteurized sake from Koei Kiku
I thought it would be fresh.
I found it to be surprisingly sweet and honey-like rather than acidic.
It has a voluminous mouthfeel.
I warmed it up by lentil and served it with
I served it with tsukune (sauce) and negima (green onion) as a side dish.
I sipped it down and moved on to the next drink!
