山廃純米
When was the last time I drank Kikuhime? It's low in alcohol content but still has the flavor typical of Kikuhime. We ate the sashimi of sea bream that we prepared yesterday with one of my masters, Mr.Ota. Today, we went to Nagasaki. And the specs are
Rice used: Yamadanishiki
Sake degree = ±0
Acidity = 1.3
(From the Matsumoto Sake Shop website)
By the way, according to the Kikuhime brewery's website, it's a fast brew, aged for one year.
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