Kikusui “Sakamai Kikusui” Genshu
Niigata Prefecture
$97.00
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.characteristics
Category
Daiginjo
Subcategory
Genshu
Taste Profile
Light & Dry
Alcohol
17.0%
RPR?
40%
SMV?
+3.0
Acidity?
1.3
Values listed are at the time of production.
Serving Temperature
Recommended
Not Recommended
Region
Kikusui is brewed in Hokuriku region.
Taste Metrics
Tasting Notes
- Apple | Mango
Recommended Pairing
- Meat | Cheese
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.
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