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Kikusui “Sakamai Kikusui”

Niigata Prefecture


Born from ancient rice to bless your tastebuds

This sake is brewed with Kikusui sake rice, which was almost extinct before the Kikusui Sake Company revived the ancient strain using the last 25 remaining grains. Today The Kikusui rice results in a naturally complex dryness that becomes even more enjoyable when chilled. The light flavors are preceded by a calm aroma, the combination of which make for a Junmai Daiginjo that is the peak of brewing. Get your hands on this sake to dive into a marvelous drinking experience.


Category Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Alcohol 15.00%
RPR ? 40%
SMV ? 3
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

Kikusui “Sakamai Kikusui” - best serving temperature
  • Recommended
  • Not Recommended


Kikusui “Sakamai Kikusui” - Niigata Prefecture

Kikusui is brewed in Niigata Prefecture in the Hokuriku region.

Taste Metrics

Kikusui “Sakamai Kikusui” - taste metrics

Tasting Notes

  • Sweet Rice |
  • Walnuts

Recommended Pairing

  • Recommended Pairing
  • Recommended Pairing

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.

Custom Reviews

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