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菊姫 山廃純米酒

Kikuhime Yamahai Junmai sake

菊姫 山廃純米酒

Kikuhime — Kikuhime, Ishikawa

A robust, masculine-style sake with bright acidity and rich rice umami

  • Yamahai

Specifications

Type
Junmai Shu
Rice
Yamada Nishiki
Rice polishing ratio
70%
Yeast
Not disclosed
Alcohol
16%
Sake meter value
-2
Acidity
2.5

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

The yamahai junmai with acidity 2.5, 70% polishing, and a text emphasizing rich rice umami points to a restrained aroma and full body. The SMV of -2 suggests moderate sweetness, balanced by the pronounced acidity.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Kikuhime Shuzo is located in Tsurugi, Mount Hakusan City, Ishikawa Prefecture. The brewery is known for its exacting attention to ingredients, which places it among the top sake breweries in Japan. In 1983 (Showa 58), this junmai sake was released as the first sake in the industry to be labeled "yamahai brewing." In sake making, there is a step called shubo (yeast starter) in which yeast is cultivated. Yamahai is one method of preparing the shubo. In this method, yeast and lactic acid bacteria grow together, producing a robust flavor with pronounced acidity and body. Full-bodied and substantial, this junmai sake has a distinctive otokozake (masculine-style sake) character that divides drinkers into clear likes and dislikes. Made with Yamada Nishiki, it draws out the rice umami fully and is well suited to aging. It is also enjoyable to compare with Kinken, the brewery's gentler onnazake (feminine-style sake), which highlights the natural sweetness and umami of the rice.

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