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Kikumasamune “Kinushiro” Nigori
Kikumasamune “Kinushiro” Nigori Thumbnail

Kikumasamune “Kinushiro” Nigori

Hyogo prefecture

$18.05 member price
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A U.S. hit

Sometimes different countries have different sake preferences. In the case of this sake, that saved its life! In Japan, this sake was being discontinued, but it became a hit with U.S. sake drinkers, so they kept it around. Luckily for us, we get to experience its silky-white texture and fruity aroma thanks to their original yeast. Goes well with yakiniku, having enough sweetness and texture to enhance your meal.


Brand Kikumasamune
Brewery Kikumasamune Brewing Company
Category Junmai
Subcategory Nigori
Taste Profile Rich & Sweet
Rice variety Rice grown in Japan
Yeast variety In-house (Kikumasa HB2)
Alcohol 10.0%
RPR ? 73%
SMV ? -40.0
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikumasamune “Kinushiro” Nigori is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended


Kikumasamune “Kinushiro” Nigori - Hyogo prefecture

Kikumasamune is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

  • Pear

  • Muscat Grape

    Muscat Grape

Recommended Pairing

  • Meat

  • Seafood


Kikumasamune Brewing Company

Kikumasamune Brewing Company was founded in Nada, a port city in 1659 back when fourth generation Tokugawa Ietsuna reigned in Edo, present day Tokyo. Nada becomes known for their exceptional water quality that produces dry, delicious sake brought to Edo by sea towards the end of 18th century and to this day remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto and by being one of the very few breweries still producing “taru” (barrel) in-house, while launching their modern line “Hyakumoku” series as well.

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Questions & answers

Customer reviews