Hori
I have been looking forward to this new piece of Kangiku, Jyujikinmu.
Nearly three months after I purchased it, my turn finally came around.
Kotobukinmu is a junmai daiginjo made from "Kotobukinmu," a rare rice produced in Fukuoka Prefecture. The concept is a spring tsukimi-shu, so it has an orikarami finish, as is typical of spring sake.
When the bottle was opened, the gas pressure must have been quite high because gas was blown out with great force, though not so much that the cork flew open. The gas pressure must have been quite high because the gas blew out vigorously.
When you drink it, you can taste the crisp bubbles with a refreshing bitter flavor. The lactic acidity, complexity, and fullness of the orikarami flavor are added to the clean taste. It has the same taste as the autumn release of Aka Denshikiku.
I think it is because it is not at its best sweet and juicy, but I have seen comments that it is not like Kangiku or that it can't be helped because it is the first sake made with this rice, but I think that is not what they are aiming for. It has the same nuances from the brewing water as usual, and it has some points in common with Aka Denshokiku, so I felt that it is a delicious sake with unmistakable Kangiku characteristics.
If there are more sakes in this direction in the future, I think I will be following Kangiku all year round once again.
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