Hori
A bottle of Kangiku's Occasional Series, Ken Aizan 50, was opened.
Aizan, which originated in Hyogo Prefecture, is grown at the foot of Mount Kenzan in Tokushima Prefecture. This Junmai Daiginjo is made from 50% polished rice.
The label features a picture of Mt.
The taste is fresh and juicy. There was a slight gassy feeling immediately after opening the bottle, and fine bubbles could be seen in the glass.
It has a sweet flavor that is typical of Aizan and the fruitiness of Kangiku. However, it is light and has a more refreshing taste than the usual Kangiku, perhaps due to the fire-refining process. The label on the back of the bottle says "clean, clear, and transparent," so it must be exactly what they were aiming for.
Actually, I have a non-hiki-irradiated raw version of this sake, so I would like to test it at a later date to see if the refreshing taste is due to the fire-irradiation process or the brewing method.
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