Rough and powerful, elegant aroma, fresh.
It has a crisp, clean, elegant and hard-drinking appearance.
Kikuhime's sake makes me want to try all the varieties, even if only the standard brands, someday.
However, it is not easy to achieve this goal because of the high class sake such as "Gin",
Sashimi of yellowtail and squid.
Oysters and spinach with butter and soy sauce.
Good evening, Jay & Nobby 🌇.
Kikuhime is a wonderful brewery, please visit👍.
In the past, the sake "Tsuru no sato" that Yuuzan Uaihara says is served at the Gastronomy Club in "The Power of Sake" in the 54th volume of "Mishinbo" is said to be a tribute to Kikuhime.
4.5
Firmly viscous and cloudy. It is a "Yamahai" with aluzoe. It is a little alcoholic, but it has a good umami flavor, is crisp, and has a high degree of perfection without the koji-like aroma that is often found in nigori (nigori). It has been a long time since I have had it, but I feel its deliciousness again.
Tonight's accompaniment is a bottle of this one. It is a matured Yamahai sake. When the bottle is opened, it has a robust sake aroma. It is organic. When you put it in your mouth, it is like an old sake. It has a strong acidity. There is no sweetness. When paired with a garland chrysanthemum salad, which has a strong acidity, the delicious taste of the rice stands out and the sourness of the sake mellows out, making it easier to drink. Beef stew brings out the weak bitterness, which is also a possibility. The main dish was delivery sushi. This brings out the sweetness of the sake. This is good! I don't like it just the way it is, but the accompaniments change it!
I got this from a CAD op.
Valentine's Day 🙌
It's an old wine...
Brown liquor 🍶 and 😵...
Well...
I don't drink old sake very often...
It's a strange sensation...
I wonder if it tastes like caramel...
It was delicious!
Thank you so much!
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
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
