Kikuhime Junmai Sake
Stable Umami. Umakuchi.
It has a traditional sake-like feel, but you can taste the sweetness of the rice, and it is a good sake.
It becomes quite tasty when heated. Suitable for heating up.
It tastes more intense and tastier than other Kikuhime I've had before.
It is a limited edition sake, so I can't drink it on a regular basis, but I may have to try it again.
Rice (domestic), Rice Koji (domestic), 100% Yamadanishiki, 65% polished rice, 15% alcohol by volume
It has a slightly golden color and a rich umami taste! We had it warmed and at room temperature.
It is rich but light. It is darker than "Hime" and has a strong acidity. It is more refreshing than "Harazake". In any case, it's great that it tastes this good for a regular sake, and it's a big help.
I'm not sure if it's a good thing or not.
It is easy to drink and refreshing even when heated, and the low alcohol content of 14 degrees Celsius makes it light. It is light and light at a low 14 degrees, but the richness typical of Kikuhime can be felt and it is delicious!
Nigori sake is my favorite sake, as it competes for first and second place!
It is not too harsh for a nigori sake, but a little refreshing, and the soft sweetness and umami of the rice is delicious~!
Gentle nigori!
Hakusan City, Ishikawa Prefecture. Kikuhime Limited Partnership.
Tsurunosato Nama-nare sake, Junmai-shu, limited edition.
I had been curious about this limited edition sake for a long time. I bought it because I thought I had no choice but to drink it if it was a rich, umami-rich, unadulterated sake.
The color of the label seems to change from red to gold to blue every year. This year's label is blue.
I will drink it cold.
The color is clear with a hint of yellow.
The top aroma is faintly sweet apricot bean curd, slightly nutty, and lactic acid bacteria.
In the mouth, it has a fresh, lively mouthfeel that is typical of nama sake.
The taste is smooth and elegant, with a gentle sweetness that spreads smoothly on the palate, while at the same time being voluminous and milky, as is typical of Yamahai sake. The flavor is a mix of overlapping flavors that can be enjoyed for a while on the tongue.
It is rich, umaguchi fresh, juicy and milky.
Oh, it's so delicious!
It's more than 90% umami, almost like it's made of umami.
The alcohol content is 19%, so it comes on strong.
Ingredients: rice (domestic), rice malted rice (domestic)
Ingredient Rice: 100% Yamadanishiki from Yoshikawa-cho, Miki City, Hyogo Prefecture (special A district)
Polishing ratio: 60
Alcohol content: 19
Hi Nemuchi, ☔️
I've been curious about this one but was hesitant because of the price 🤔That's why the different colors on the label 😳
Almost delicious😍I'll bring it home when I see it 🤗
bouken, Hi 😊I've been wondering about it for a while and the moment I found it, I bought it without looking at the price 😁the label is from the internet 😅I'll recommend you this kind of sake, although it's not sweet and delicious, but delicious and tasty 😋.
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
