Hori
We decided to end the year with our favorite sake, Koei Kiku.
This will probably be the last bottle opened in 2024.
This is one of Koei-Kiku's flagship bottles, brewed with Hachitan-Nishiki and natural lactobacillus brewing.
The term "natural lactobacillus brewing" is said to be an original name given by the brewer of Koeihiku, who felt uncomfortable with treating sake brewing and yamahai brewing as two different genres.
In addition to this light nigori, Gekko also has a clear clear sake. I drank the clear one six months ago and was so impressed with its taste that I wanted to drink the light nigori one someday, and now my wish has come true.
Following the warning on the label, I chilled the bottle well and held the stopper with my finger to break the seal. It opened without difficulty, with only a little gas leaking out.
First, I took a sip of the top. Fresh and fruity, with the woody bitterness and astringency characteristic of Koeihiku. The last two bottles of Koeihiku were stored sake, so the freshness after a long absence made me happy. The impression changes again when mixed with lees. The lactic acidity is added, and of course, the gaseous sensation becomes stronger and fresher. The taste changes to be more complex and deep, with more elements of sweetness, umami, bitterness, and other tastes.
This complex flavor may be the result of the natural lactic acid bacteria brewing process.
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ジェイ&ノビィ
Good evening, Hori 😃.
It's good to end the year with your favorite drink 🤗You always do a great job with your reviews👍
Let's enjoy drinking next year too!
Have a happy drunken New Year 😌.
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Hori
Thank you for your comments, Jay & Nobby!
We apologize for replying over the new year. The holiday season always makes us want to drink our favorites more than ever. Let's have another fulfilling year of drinking 🍶.
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