麹 Joe
Kikuhime, the first cup. Aged Junmaishu with fast brewing No. 9 yeast (guess).
The sweetness from the glucose comes through when served cold, and the umami and acidity outline when lukewarm. It conveys the brewer's design of sake quality that takes advantage of the characteristics of Yamada Nishiki.
The umami taste comes from the brewing technique of Yama-oshi Abolish yeast and the brewing of Kyokai yeast. As it gets hotter, the acidity bubbles up and the sharpness sharpens.
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