Founded in 1881, Kikusui is still run by the same family under the current 5th generation President. From humble beginnings, Kikusui has remained true to their vision of creating Sake of the highest quality. In 2004, they established the Kikusui Sake Research Institute in an effort to both raise the bar on the quality of their offerings and explore concepts such as sake culture.
Kikusui Organic Junmai Ginjo Sake carries a gentle, fruity aroma and a light dry finish. The front of the nose is reminiscent of ripened bananas, blending well with understated honeydew on the palate. Enjoy chilled or at room temperature, paired with light fare like fresh seafood.
What makes Kikusui Organic Junmai Ginjo Sake so special?
“While rice can lend a sense of place to a sake, the rice is not always from nearby the brewery; it is the water that offers terroir, or a sense of place to the finished sake, providing the tertiary characteristics such as texture and minerality that are a direct reflection of the area it is produced.” – Elliot Faber, Sake The History, Stories and Craft of Japan’s Artisanal Breweries.
Niigata Prefecture – Kikusui is located in Shibata City, in Niigata Prefecture. Niigata is known as a world class producer of sake due to the “terroir” of snow. This rice paddies are fed by the snow melt, creating a pure growing environment. The melted snow water is also used in the brewing process as a primary ingredient (80% of sake is pure water) to create pristine flavors. Niigata is also known for producing handcrafted sake & doesn’t focus on mass production.
Rice type: Organic Akita Komachi
Junmai – this term means “pure rice” – pure rice sake doesn’t contain any added alcohol but is brewed using only rice, water, yeast & koji
Ginjo – this is a premium type of sake that requires the rice is polished to at least 60%. It is brewed using special yeast & fermentation techniques.