ねむち
Hankyu Umeda Main Store, 9th Traveling SAKE (3)
Kikusui seems to be the brewery that revived Takananishiki, a rice suitable for sake brewing.
Kikusui Junmai Haru Hitohira
This is a spring sake made from Takananishiki. It is a spring sake made from Takane-nishiki, and is good as a food sake, spreading smoothly on the palate with the unique bitter and dark taste of Takane-nishiki.
Junmai Ginjyo Saru-Ko no Izumi
Fruity aroma, mild acidity, umami, and bitterness.
Junmai Ginjo Nama Genjyo Oikan Shibori
The flavor is rich and robust, just the way you like it. Made with Takananishiki. Takananishiki is the parent of Miyamanishiki, a very old variety.
Junmai Namahashidashi Original Kazakoshi
This is a junmai brand. It is refreshing and easy to drink. It is not so impressive though. It is said to be delicious when heated.
Honjozo Katsudo Nigori Shiraki Tenryu
A nigori type of Tenryu. Creamy and a little sweet. The final taste is bitter and cohesive.
There are many brands and they seem to be scattered all over the place, so they are going to brand and consolidate them eventually.
I have had a Kambara made with Takananishiki, but it has the same unique taste. It has a full-bodied, dark umami and sweet bitterness.
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