もよもよ
I know it has been a while since I have had a Kangiku, but I can assure you that it is definitely delicious. This is another sake using "Ken Aiyama," which is quite interesting. Aiyama is a rare rice that is almost 100% produced in Hyogo Prefecture, and its production is not that large to begin with. It is a diamond of sake rice. This sake has quite a story behind it, as it is brewed with Tokushima-grown Ken-Aiyama.
The taste is a mixture of fruity acidity, bitterness, and sweetness along with a lactic acidity. This is a grape in my opinion. I don't know if grape calpis is the right way to describe it, but it has a nice sourness and slight bitterness. I thought Kangiku was sweet, but I don't think this one is as sweet.
I found a very tasty sake. It is good enough to drink by itself, but I think it would also go well with salty cured ham.
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