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Kikusui “Hiyaoroshi”
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Kikusui “Hiyaoroshi”

Niigata prefecture

$27.00
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$27.00

Clean with some autumn flair

Do you like the crystal clear, clean Niigata style that Kikusui offers? Well, this seasonal fall release is once pasteurized in spring and matured over the summer offering a bit of autumn flair. The balanced umami and nuanced fresh aroma in this sake is versatile and delicious in different temperatures. An easy seasonal crowd pleaser to accompany end-of-summer dishes and deeper flavors to hot pot in the winter.

Characteristics

Brand Kikusui
Brewery Kikusui Brewing Company
Category Junmai Ginjo
Subcategory Namazume
Taste Profile Light & Dry
Rice variety Rice grown in Niigata
Yeast variety N/A
Alcohol 15.0%
RPR ? 55%
SMV ? +2.0
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

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

Region

Kikusui “Hiyaoroshi” - Niigata prefecture

Kikusui is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Rice-Pudding

    Rice-Pudding
  • Mineral

    Mineral

Recommended Pairing

  • Seafood

    Seafood
  • Veggies

    Veggies

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.

Questions & answers

Customer reviews