The brand is called Kikusui, as is the ancient sake rice that was saved from extinction when just 25 seeds were discovered that were thought to be important. This sake is extremely crisp and dry, with subtle layers that will captivate your taste buds. Its flavor is fully evident on the palate. This authentic jewel was made by one of Niigata Prefecture’s most seasoned producers, and it’s back on the market under a new label.
Sake has a highly rich and complicated world, much like many other alcoholic beverages, like wine and whiskey, making it nearly impossible to know everything there is to know about it. Sake can be categorized according to two factors: the level of rice polishing or milling, and the components it includes, such as the brewer’s alcohol content. On this globe, there isn’t a single sake that tastes exactly like any other. Thankfully, Japan Centre Online has an amazing selection of sales!
A Junmai Daiginjo with a strong, rich character, a refined scent, and a dry, silky texture. People were thrilled to realize the rice’s full potential. Savor the rich, rounded flavor that is a little bit chilly. The kikusui junmai daiginjo is a great choice; it comes in a gorgeous blue bottle. It has a lovely, breezy aroma and is just the right amount of dry. The reassuring freshness of this drink will be irresistible, and the highly polished rice used in its brewing process gives it a silky smooth texture. This sake’s medium body and delicate Mandarin orange flavor offer it an advantage over its rivals and the makings of a well-liked new white wine.
History¶
The Niigata prefecture-based Kikusui Sake Company was established 130 years ago and has come a long way from its modest beginnings. The word “Kikusui” originates from a Noh play in which immortality is bestowed by the dew (Sui) from chrysanthemum petals (Kiku). It is known that the name “Kikusui” has Japanese roots.
In addition to enhancing the quality of their products, the Kikusui Sake Research Institute was founded in 2004 to explore ideas such as sake enjoyment and sake culture. Its creators are extremely happy that “Funaguchi” is the first Nama sake (unpasteurized sake) to be made available for purchase in Japan.
Extremely clean & smooth¶
This premium sake has a medium body that hints at Mandarin orange, a nose of ripe bananas and melons, and is delicate and refreshingly dry. It has a nice dryness and the perfect amount of substance, making it a terrific accompaniment to whatever dish you eat. Savor this delicious white wine alternative, suitable for both seasoned sake drinkers and newcomers.
Among sakes, Kikusui Rice sake is distinct. Here, the brewer’s magnum effort, the Junmai Dai-Ginjo, is served with rice that has been crushed to forty percent of its original size and is allowed to ferment slowly at low temperatures. This type of sake smells quite good and is a little dry. This sake is extremely distinctive since it is made with the legendary Kikusui Sake rice. This long-gone rice variety is said to be the ancestor of Gohyaku-mangoku, the most popular brewing rice in Japan. Savor this sake to experience the authentic taste of Japan’s sake heritage!
Tasting notes¶
Kikusui Organic Junmai Ginjo’s cold, dry disposition and courteous demeanor give off an aura of refined elegance. It has been reviewed and accredited via the National Organic Program that is famd for its stringent evaluation system. A delightfully moderate honeydew flavor coats the tongue, even as an aroma paying homage to ripe bananas greets the nose. This sake pairs well with lighter fare because of its calm and friendly demeanor; it tastes well cold and doesn’t overshadow the flavor of your favorite dish.
