Today is another day for a dusty, solitary sake. It is finally the season for various kinds of sake. I was curious about Koei Kiku and bought it.
I looked it up. It is said to be brewed with natural lactic acid bacteria.
The aroma has a hint of lactic acidity, but the flavor is light. When opened, it has a slightly strong citrus acidity with a hint of honey-like soft sweetness and a lingering astringency, which the brewer describes as Iyokan. The original flavor begins to open up about a week after opening the bottle, and the sweetness, umami, and fullness increase after two weeks, so we recommend tasting the bottle carefully after opening. If you wish to keep it in the refrigerator for a long time after opening the bottle, please be sure to “keep the bottle with more than half of the contents remaining” and “close the lid tightly until it clicks into place”.
There is nothing on the label on the back. If you are particular about the brand name, it may be a little unkind.
So I took this opportunity to explain the specs.
Kibo” is not a correct kanji either. It’s kind of eccentric (The correct kanji is “希望 <hope>.”), isn’t it? I feel like I can tell a lot about a brewer’s character from the label.
It is a screw cap, isn’t it?
I wonder if they are all made at the same place. I have a feeling that there are many of the same type.
Opening the bottle
It has an old-fashioned sake aroma.
Gulp!
First impression is sweet. Almost cocktail-like sweetness. Another dimension that makes it hard to believe it is sake. Very gorgeous and mellow. It is so different from Showa-era sake that it is better to think of it as a new cocktail sake than as sake. It is better to drink it alone as an aperitif. It has a nice fruity, slightly sweet taste.
Standard oden. Seven-Eleven’s oden. In this convenient world, the microwave has all the main members. After all, if there is wasabi and Japanese poppy seeds, sake can be drunk well, can’t it? I have a theory that sake tastes better with wasabi and Japanese poppy seeds.
It was another good day.
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