Tos
I opened a bottle of Koei Kiku no Ikubou, which I had bought in the fall.
It was brewed with natural lactic acid bacteria in the spring and stored in ice temperature. While most hiyaoroshi are hiyayoshi, this is a draft sake.
I tried this rare Ikubou. The sensation of drinking it is slightly thickened, with a good balance of sweetness and acidity.
Degree of liking: ★★★★☆
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