Kikuhime yamahai junmai nomikiri genshu/ Kikuhime goushigaisha/ Ishikawa prefecture/ yamadanishiki/ rice polish ratio: 70%/ — 8 years ago
Freshly made bread dough smell, plum tasting. Very smooth. — 9 years ago
Huge minerality, dried leaf and flowers. Brown rice and spice. Needs food. — 9 years ago
Perhaps my favourite sake from my tippsy subscription — 5 years ago
Quite muted at the start, with an accentuated soya sauce and overripe banana characters. The alcohol was also noticeable. I think it was probably served too cold and also needed some aeration because the saké really took a turn for the better in the last third of the bottle.
Quite a fine nihonshu. Nice balance of fruit (pear, apple, banana), umami (soy), and acidity. I think it may be style of the brewery, but it definitely has this light aldehedic notes (hazelnut, almond). There's an intriguing herbaceous undertone, that I think wasn't given a chance to develop. Finish felt short. Good texture once it opened up (white phenolic, sappy).
To be frank, I much prefer their more extreme Yamahai. Not a big fan of it either, but I don't particularly fancy the sort of "half-way" oxidative notes here. Seems distracting here, treading on un-balanced. Again, nit-picking.
NB: Could well be a faulty bottle, but notes online seems to indicate otherwise. The colour was impeccable (so bright and clear). I think it's just a preference thing. — 6 years ago
Light and well balanced savory style sake — 8 years ago
石川のお酒。
のみやすいー食中酒ワインみたい。 — 8 years ago
Fills mouth with warmth and flavor. Seeing mountain on top of the air like I’m flying and walking on wire in the air and it’s sunny with wind and can see mountain from far and goes far away with mountain taste like green tips of mountain. — 8 years ago
Kiss of Fire sooo aptly named. Actually feels like making out with a pair of gorgeous lips. 😉 — 8 years ago
Muroka Nama Genshu 12/15
Shows less malic fruit and more classic minerality than last year's release. Still complex, spicy, and racy. — 9 years ago
Rob
Perfectly balanced — 4 years ago