Hori
We received a bottle of Kamo Nishiki's Kafuda-shu Yellow Narcissus.
I have not had Kamo Nishiki for about 18 months.
When I lived in Niigata 15 years ago, there was no kafuda-shu, and Kamo Nishiki was considered to be the evening drink of my father's generation.
Two years ago, when I first became interested in sake, I heard that the young toji of Kamo Nishiki was making a modern sake that was becoming popular, and the first sake I bought and drank was Kafuda-shu Short-stalked Watabune. I remember being shocked at the paradigm shift that had taken place over the past 15 years.
Now, for my first kafuda-shu in a long time, I chose Kwangsuisen because I wanted to taste its "character. Personally, I felt that Hwangsuisen was somehow the entry line of the packaged sake.
When I drank it, I felt the same sweet and juicy flavor that I also felt in the short stick ferry. Rather than a gentle and refined deliciousness, it gives the impression of being lively, vibrant and fresh. The rich sweetness like tropical fruits and the sharp acidity are right in the middle of the trend.
What makes Kafuda-shu different from others is that you can feel the alcohol taste through the nose, a slight spiciness, and a lingering bitterness that is typical of Niigata sake.
I wonder if I would have enjoyed it if I had had it back when I thought dry sake was supreme.
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