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Some time I remember having thanked a Shizuoka Brewery for not making « futusushu »/regular-normal sake, thinking in my ignorance that all Shizuoka sake ought to be premium sake.
I have eaten my words quite a few times since then.
Aoshima-Kikuyoi Brewery in Fujieda City is one of those breweries which still produce a precentage of their brews as normal sake, especially for « local consumption.
Alright, the catch is that any « normal sake » made in Shizuoka Prefecture is simply extravagant. You will not find any rice millage over 70%!

Kikuyoi Shiboritate Nama Futsushu
Rice: Ogonbore
Rice millled down to 70%
Alcohol: 19~20 degrees (genshu/original amount of alcohol)
Unfiltered (muroka)
Dryness: +2~+6
Acidity: 1.2~1.5
Yeast: Shizuoka Yeast

Clarity: very clear
Colour: almost transparent
Aroma: sweet/bananas/strawberries
Body: velvety
Taste: Sweet/nama tingle/Fruity: bananas, strawberries. Solid, strong impression.
Lingers inside mouth with a noticeable alcohol background. Welcome acidity with food.

Overall: I came to understand why Fujieda City people like their Kikuyoi normal/futsushu as it goes down so well with food.
Could be drunk at any temperature.
A sake designed for food.
Extravagant value considering parameters and price!

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