The color is slightly golden.
The aroma is rich, caramel-like and sweet, typical of Kikuhime.
Sweet aroma like caramel
The mouthfeel is rich and tasty, but the aftertaste is light in Kikuhime.
but it has a light aftertaste in Kikuhime.
The alcohol is not too high.
Kikuhime's special Hyogo-Tokyu-A Yamadanishiki
Light because it is a fast brewer, not a Yamahai
It is light for Kikuhime.
What would you recommend to go with the recommended dishes?
The answer is when I asked the general.
The fierce 💪 that comes with the taste of rice is here!
However, it seems to be fresh due to the freshness of the rice... but the flavor of the rice is coming over me...
The fried sand prawns (gas prawns) go very well with the rice.
Yes, this is a new form of shrimp tendon (not tempura) ❤️
Yamahai brewing
100% Yamadanishiki
Polishing ratio 65
Alcohol content 19
Rich umakuchi with a firm acidity.
The five tastes are firm, high in alcohol, and voluptuous.
delicious
［We left "Drunken Essence Daigo" and walked to our final stop, "Yakitori Takata".
After ordering the "Akahoshi" and "5 kinds of Yakitori", a traveler from California was seated next to me.
I tried to communicate with him using the Google Translate app, and he seemed to be interested in the restaurant's specialty [Aji Special], so I shared it with him and he responded "Good!
Then, let's have a glass of sake 🍶!
Kikuhime Ginjo Kayo
It has a calm rice aroma similar to that of Yamahai, a nose that gives the impression of Yamahai, and a calm umami that finishes with a calm aftertaste.
It goes well with the eel liver.
Hi Jive 😃.
A break from the adored Daigo 🥹 with yakitori & beer 🍺 😆 some international exchange there 🌎 is also a quintessential communal experience ‼️
Hi Jay & Nobby ☀☀☀☀!
I drank too much on this day, but I did my best to [detox my mind 🤣.
No, I think what you two are up to is quite an international exchange 🥰.
I was just showing my phone.
Almond-like aroma.
It has a nice flavor, but it's also very acidic, rich, and sharp 😉.
It becomes even sharper when warmed up... or it's like it's going to disappear soon 😲.
The aroma fills your mouth ✨.
Sake made by Kikuhime and sold by a local liquor store.
This sake bears the GI Hakusan logo.
This sake is brewed with local sake rice of the first grade or higher, Gohyakumangoku. As is typical of Kikuhime, it is a good sake with a strong umami flavor and a crisp acidity.
It is a bottle that should be kept in the refrigerator because it is cosy and tastes great as a food sake.
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
