Bishamon “Junmai Ginjo”
Niigata Prefecture
Brewed just for you
Brought to you by Kikusui, a Niigata-based brewery, and Mr. Kohyama, a Los Angeles restauranteur, Bishamon Junmai Ginjo is a quality sake made to enhance Japanese or Japanese fusion food. Mr. Kohyama makes the trip to Niigata, Japan every year to judge rice quality and sample the stream water used in the brewing process. He wants to make sure this sake comes out perfect just for you! Give it a try and see for yourself.
Characteristics
| Category | Ginjo |
| Subcategory | Namachozo |
| Taste Profile | Light & Dry |
| Alcohol | 15.00% |
| RPR | 55% |
| SMV | 3.5 |
| Acidity | N/A |
Serving Temperature
Recommended
Not Recommended
Region
Bishamon is brewed in Hokuriku region.
Taste Metrics
Tasting Notes
- Apple | Banana
Recommended Pairing
- Sushi/Sashimi | Meat
Kikusui Brewing Company
Kikusui Brewing Company
Niigata Prefecture
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.