Hori
We opened a bottle of Kangiku no Harehi. This is a special limited edition from Koyama Shoten, which we also received last year.
It is a special version of Junmai Daiginjo Haruhi made with Yamadanishiki and Akaban Omachi, and then directly bottled in the middle of the bottle to be orikara. It is also slightly carbonated and has all the features I like in a sake. I have drunk nearly 30 bottles of Kangiku so far, and if I were asked to name my favorite, I would say this is my favorite without hesitation.
Last year was the first time in my life that I hit the ceiling with the cork. When I bought it this year, I was told that the gas was stronger than last year's, so I held it down properly and was able to open it safely.
When poured into a glass, the milky white liquor has bubbles like a carbonated beverage.
The sweetness and umami typical of Kangiku is combined with the lactic acidity and softness of orikarami, and the complexity of the bitterness, spiciness, and astringency hidden in the lees gives it a very deep flavor.
After drinking it over the past year, I am once again convinced that it is my best of Kangiku.
I have also bought the regular version to compare this year, so I will drink them side by side at a later date.
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