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Kikuhime呑切原酒純米山廃原酒
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ぶっさん商店
I didn't know there was such a thing. Because it's hot in summer, I enjoy this sake with its powerful flavor. Degree of preference ⭐️⭐️⭐️⭐️☆ Quote from HP The "Nomi" in "Nomi-kiri" refers to the stopper that holds the sake in and out of the tank, and opening it is called "cutting". Nomi-kiri is the process of removing the raw sake from the tank after it has been sterilized during the brewing season, and checking to make sure it has matured properly. During this period from spring to summer, the aroma of koji-bana, which is characteristic of new sake, begins to disappear, making this a key time to determine the degree of maturation. Kikuhime's Yamahai Jikome-junmai-shu is not yet complete, but we dare to ship it so that you can recognize the goodness of the matured Yamahai Jikome-junmai-shu and enjoy the unique taste of this season.
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