Location Hakusan City, Ishikawa Prefecture
Rice type Yamadanishiki (Yoshikawa), special A district, Hyogo Prefecture
Type of sake Junmai-shu
Rice polishing 70%.
Alcohol content 16°.
Yeast Unknown
Sake Degree
Acidity
Rating (on a scale of 1 to 3)
(Sake cup used) Inokuchi
(Aroma) +1.5 yogurt, sour cream, nuts, banana
(Appearance) Yellowish crystal
(Taste)
Body 2.5
Acid 2.5
Sweetness 1.5
Umami 2.5
Bitterness 2
Aftertaste: Acidity, umami, and bitterness each linger gently for a while.
Impression: Classical umami dry taste
I ordered this sake because I wanted to drink this kind of classical Yamahai sake once in a while. As expected, it has a dark color and a thick lactic acidity and umami, and is the epitome of a robust "umakuchi dry" sake. The lactic acidity also gives the sake a tightness that makes you want to pair it with strong-flavored dishes. It was one of those bottles that made me think while drinking that it would be even better if it were heated up.
Repeat Score 1.5
The aroma is sweet with a mellow sake-like and milky flavor.
Rough, spicy, and rich flavor!
The acidity is charming. The rice flavor is very satisfying.
It is powerful. It is thick, but it never gets dull.
It is delicious.
Degree of liking ☆4/5
Sake from Ishikawa, my hometown!
This sake has a unique and peculiar taste.
It has a strong sweetness and a unique aroma, so it's a sake for different tastes.
I'm not sure I like it 😅.
This time we may have stumbled upon something a bit outrageous.
Purchased in May at the famous local sake shop Sunmart in Nagaoka City.
And it is my first Ishikawa sake! Kaga is chrysanthemum sake.
I am a little nervous about this Hokuriku sake place.
I started with a cold sake.
When poured into a glass, it has a beautiful color of "yamabuki" (wild golden yellow). The beautiful color heightens expectations for the flavor.
The aroma is already rich. The aroma is matured and thick, as if the sugar has been boiled down.
When you put it in your mouth, you will taste sourness on the outside. Beyond that, there is a matured sweetness and umami that will make your eyes widen!
It is difficult to describe this flavor, but it is like a very yellow, sticky, and flaky sweet potato inside.
It's so intense and rich, you can't help but fall to your knees.
We had no hesitation in heating it up.
The acidity mellows out, the sweetness and umami round out, and the overall flavor is cohesive and calm.
As the temperature dropped, the umami flavor came out, so perhaps lukewarm heating would be better.
It becomes softer when heated, so it goes more smoothly than cold sake.
I had heard that people like Kikuhime a lot, but I didn't expect it to be this good.
Kikusake, you should be afraid of it.
Hi FSB 😃
Kikuhime is a sake with so many fixed fans that some people only drink it 😄I saw your review and wondered if the fact that it is Yamahai amplifies the Kikuhime character ❓😄.
Hi Hiro!
Thank you for your comment!
I see why it has so many fixed fans...! I wonder if the bacteria living in the brewery is responsible for this taste... I feel the mystery of sake 😎.
Kikuhime's regular sake. Purchased at Yamadanishiki no Sato in Yoshikawa. As described on the label, it is a mellow, umami-guchi sake with an aged golden color and a caramelized taste. Personally, I think it is best served warm and goes well with blue cheese.
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
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
