The Rice:  Prefecture: Niigata,   Rice: Gohyakumangoku and table rice for kakemai,   Semaibuai: 55%,   Yeast:  #1901/Karg 901,    SMV: +2,   Acidity: 1.4,   ABV: 15%

The Sake: The clear nectar contained in this gorgeous blue bottle will impress upon you a gentle, mandarin orange aroma and a light dry finish with notes of ginger. A little heavier on the palate than the typical Tanrei-Karakuchi Niigata sake style, this one goes down a little too easy.  A charming aspect of Kikusui Junmai Ginjo is that that it draws out the inner flavors of accompanying dishes, however there is no single style of cuisine with which it absolutely must be paired. A fine choice for restaurants and beginners to sake.  Pair with Tempura, fried sushi rolls, Ume-Shiso Yakitori, or fruit salad.

The Format: Bottle- 300ml, 720ml and 1.8L

The Brewery: Founded in 1881, with 130 years of history on their shoulders, the Kikusui Sake 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.