Hori
KANKiku has been going on for a while, but it has been a while since we have had Koei Kiku.
We opened a bottle of Sunburst, a summer sake. It is already mid-September, but the lingering summer heat continues, so there are still many days when I am thankful for summer sake.
I opened the bottle with trepidation because of my experience with a blown cork in Snow Crescent, but it opened without any outbursts.
It looks mature without any noticeable fizz or ooze when poured into a glass, but the top aroma is very distinctive. For some reason, the aroma reminded me of whiskey, and combined with the sour citrusy aroma, it had an atmosphere reminiscent of a whiskey highball with a squeeze of lemon.
When drunk, it also has a woody, oaky aroma that is typical of Koei Chrysanthemum, giving it a more whiskey-like feel.
The taste is more acidic than one might expect. In terms of acidity alone, it is similar to Senkou's Kabutomushi, but in contrast to the light-bodied Kabutomushi, Sunburst has a solid sense of body.
We had it with lemon-infused carpaccio in anticipation of its strong acidity, which was a great decision. The acidity of the lemon juice was not overpowered by the acidity of the lemon juice, but rather seemed to harmonize well with it.
Next year, I would like to drink it with ice in the middle of summer.
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ジェイ&ノビィ
Good morning, Hori 😃!
It's true that Hori chrysanthemum is scary to open when you experience snocre opening 😅Ate with acid burst💥 and lemon🍋! I'll refer to it next time 🤗
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Hori
Thanks for your comment, Jay & Nobby 😊.
It was a no-brainer pairing of sour with sour, but they worked harmoniously without fighting 🍋.
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