This sought-after Sake is made for the connoisseur and collector. Bold and complex, it is made using the ancient Yamahai method. (Yamahai is a traditional way of making sake where, rather than adding lactic acid to deter microbes and bacteria from spoiling the fermentation, no lactic acid is added and thus the sake is left to ferment naturally. Thus making a Sake that is richly textured, with higher levels of umami and acidity. On the nose, yamahai is more funky with savory, grainy, and rich notes of umami in the form of mushroom and dashi). The Yamahai method also gives the sake added complexity on the palate. In addition to its multi-dimensions, it is dry, and powerful, with an hefty 18.5% ABV to match the rich creaminess of the sake. This complex, dry, powerful sake is an exciting departure from more familiar light and
clean flavors, and is able to pair beautifully with an unusually broad range of foods, including meats,
curries, and fried dishes.
The bold complex style made here was further enhanced by the reintroduction in the 1970s of the Yamahai style of rice processing, which further highlights the deep complexities of the special rice they use. Because of the inherent structure and acidity of their productions style, the brewery takes an unusual approach to aging, holding back the majority of production for extremely long periods of time. Their freshly bottled sake, like this one, will show vibrant complexity in its youth and continue to unveil itself over the next 10-20 years in the cellar. This sake is made with Yokowa AAA Rated Yamada Nishiki milled to 55%. 100% Yamahai method allowing naturally developing lactic acid and picking up influence from the environment.
The Yanagi family founded Kikuhime in 1573 located in Ishikawa Prefecture. Due to land reforms after World War II, the Yanagi's were forced to sell their land and were left with just the sake brewery. While most small producers were looking to cut costs, current president Tatsuji Yanagi began sourcing best possible sake rice for his small sake brewery. The rice still comes completely from the Yogowa region of Hyogo prefecture.
The bold complex style made here was further enhanced by the reintroduction in the 1970s of the Yamahai style of rice processing, which further highlights the deep complexities of the special rice they use. Because of the inherent structure and acidity of their productions style, the brewery takes an unusual approach to aging, holding back the majority of production for extremely long periods of time. Their freshly bottled sake, like this one, will show vibrant complexity in its youth and continue to unveil itself over the next 10-20 years in the cellar. This sake is made with Yokowa AAA Rated Yamada Nishiki milled to 55%. 100% Yamahai method allowing naturally developing lactic acid and picking up influence from the environment.
The Yanagi family founded Kikuhime in 1573 located in Ishikawa Prefecture. Due to land reforms after World War II, the Yanagi's were forced to sell their land and were left with just the sake brewery. While most small producers were looking to cut costs, current president Tatsuji Yanagi began sourcing best possible sake rice for his small sake brewery. The rice still comes completely from the Yogowa region of Hyogo prefecture.
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