Takatsugu
It's been a long time since we have had a bottle of kijoshu. This time, we opened a bottle of this one, brewed to commemorate the "123rd anniversary" of Yamamoto.
To commemorate the 123rd anniversary, it was cold aged for 12.3 months in a thermal tank cooled to 1.2°C. The numbers are elaborate.
It has a tender texture that is typical of kijoshu. The taste is soft and has a honey-like sweetness that lingers as an aftertaste. Although it is a kijo-shu raw sake, it is also nice and easy to drink with an alcohol content of only 14 degrees.
This is one of those bottles that made me want to enjoy Yamamoto's kijoshu as a regular. Delicious: ‼️
Japanese>English