ねむち
Kyoto Takashimaya Sake Festival ⑭
Kiku-Masamune Sake Brewery booth in Kyoto.
A well-known major sake brewer.
Daiginjo stored in sherry casks
The Daiginjo is stored in imported sherry casks for two months. The aroma of the sake is stronger than the whiskey aroma, so there is no whisky-like aroma at the top of the nose, which is interesting because it spreads after swallowing. Pulled by the aroma, the aftertaste was whisky, with a hint of Western-style sake. This time, only 18 bottles were brought as a limited edition.
◉Kahozo Masashi
This special junmai is made from 70% polished Yamada-Nishiki rice and is produced using the sake yeast. At 17.5% alcohol by volume, it is a very alcohole-like sake. It does not have much of a "sake yeast" feel to it.
◉Kahozo Gokujo
This is another 70% polished Yamadanishiki. A special honjozo with an alcohol content of 16%. I think they call it the original Kikumasamune's signature product.
I always think it's consistently good and very reasonably priced.
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