Accompanied by a charming blue bottle, the Kikusui Junmai Ginjo is a must try. It has an light, playful essence with the perfect dash of dry. Being surprisingly smooth, you'll find yourself unable to resist the comforting freshness, which comes from the highly-polished riced used its brewing. Its medium-body taste delivers a touch of Mandarin orange, making this sake a unique substitute for white wine that could easily become a house favorite.
Kikusui is brewed in Niigata Prefecture in the Hokuriku region.
Kikusui Brewing Company
With 130 years of history on their shoulders, the Kikusui Brewing Company of Niigata prefecture built themselves up from the bottom. The name “Kikusui” is a reference to a Noh theatre play, wherein the dew (Sui) from the petals of chrysanthemums (Kiku) grant eternal life. In 2004 they established the Kikusui Sake Research Institute in an effort to both raise the bar on the quality of their offerings and wrestle with concepts such as enjoyment of sake, and sake culture. They are proud to produce “Funaguchi”—Japan’s first commercially available Nama (unpasteurized) sake.