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Kikusui “Sakamai Kikusui” Genshu

Niigata Prefecture


A blast from the past

Take a taste of scientific endeavor! Sakamai Kikusui Genshu is made with Kikusui rice, which almost went extinct around 1945. Fortunately, brewers at Kikusui brought the famed rice back from the brink using the only 25 remaining rice grains. What a great thanks we owe them! Without their hard work we would never revel in the undiluted pleasures this sake offers. With a scent like fresh cut apples and a mature, mellow flavor, Sakamai Kikusui Genshu is the perfect blast from the past.


Category Daiginjo
Subcategory Genshu
Taste Profile Light & Dry
Alcohol 17.00%
RPR ? 40%
SMV ? 3
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

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


Kikusui “Sakamai Kikusui” Genshu - Niigata Prefecture

Kikusui is brewed in Hokuriku region.

Taste Metrics

Kikusui “Sakamai Kikusui” Genshu - taste metrics

Tasting Notes

  • Apple | Mango

Recommended Pairing

  • Meat | Cheese
  • Recommended Pairing
  • Recommended Pairing

Kikusui Brewing Company

Kikusui Brewing Company

Niigata Prefecture

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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