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Kikusui “Sakamai Kikusui”
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Kikusui “Sakamai Kikusui”

Niigata prefecture

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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.


Brand Kikusui
Brewery Kikusui Brewing Company
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Dry
Rice variety Kikusui (rice)
Yeast variety N/A
Alcohol 15.0%
RPR ? 40%
SMV ? 3.0
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

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


Kikusui “Sakamai Kikusui” - Niigata prefecture

Kikusui is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Sweet Rice

    Sweet Rice
  • Walnuts


Recommended Pairing

  • Seafood

  • Sushi/Sashimi


Kikusui Brewing Company

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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