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Kikusui “Karakuchi”
Kikusui “Karakuchi”

Kikusui “Karakuchi”

Niigata prefecture

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Dry, clean, with ample umami

Kikusui “Karakuchi” was released in 1978, with the aim to create a clean, clear and dry sake with ample umami that would elevate any type of food pairing. 100% high quality local Niigata sake rice is used with umami components left in the rice. Pasteurization is done just once so that in-bottle maturation brings another depth to the flavor while still offering a freshness coming straight from the brewery.


Category Honjozo
Subcategory Namazume
Taste Profile Light & Dry
Alcohol 15.0%
RPR ? 70%
SMV ? +7.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikusui “Karakuchi” is cold (40-60°F), room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended


Kikusui “Karakuchi” - Niigata prefecture

Kikusui is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Fennel

  • Baking Spice

    Baking Spice
  • Mineral


Recommended Pairing

  • Sushi/Sashimi

  • Seafood

  • Meat


Kikusui Brewing Company

Kikusui Brewing Company

Niigata prefecture

Founded in 1881, Kikusui Brewing Company has evolved with the times to make sake that’s enjoyed by as many people as possible. They are dedicated to the pursuit of quality and deliciousness while contributing to one’s health, relaxation and enjoyment. They stopped employing the traditional model of employing a brewmaster called “toji” in 1969 and instead have focused on technology and teamwork and to fuel their innovative thinking. They’ve since launched many sensational and iconic products while contributing to the advancement of research such as reviving the Kikusui sake rice, while incorporating sustainable practices as a whole.

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