SAKAMAI KIKUSUI JUNMAI DAIGINJO

SAKE MADE WITH THE RAREST OF SAKE RICES, KIKUSUI.

The more we come to love Japanese sake, the more we want to make it with this sake rice.
Sake brewery, Kikusui, feels the same way.
To make Kikusui sake with that rarest of sake rices, known as Kikusui, a strain that was almost extinct… That was our great dream at Kikusui. There were many trials and tribulations involved in reviving this rice, but we conquered them all, one by one.
This Junmai Daiginjo sake has a richness of flavor and an elegant bouquet that is worthy of this rice and the scale of our dream.

A PUREBRED BREWER’S RICE. OMACHI IS ITS FATHER,
GOHYAKU MANGOKU IS ITS CHILD.

The Kikusui sake rice was born in 1937, with Omachi, recognized as a great sake rice since olden times, as one of its parents. Its reputation as the ideal sake rice, with a quality to rival that of Omachi, soon spread among growers all over Japan. An agricultural testing laboratory in Niigata Prefecture showed a particularly strong interest in this strain. Using this Kikusui sake rice as the mother strain, this laboratory continued to make breeding improvements, which eventually resulted in Gohyaku Mangoku, which is now one of Japan’s leading sake rice strains.

A SAKE’S FLAVOR IS THE RICE’S FLAVOR.
IF WE DID NOT PURSUE PRODUCTIVITY ALONE…

Sake rice is rice that has been developed with the aim of creating delicious sake. Because the stalks grow considerably taller than table rice, they had the disadvantage of being vulnerable to wind. It was probably a natural progression, therefore, to keep making improvements in a bid to raise productivity, resulting in the development of sake rices such as Yamada Nishiki and Gohyaku Mangoku. However, on the other hand, it is also human nature to want to drink sake brewed from those famous sake rice strains of the past. That is because the flavor of the sake, for the most part, comes from the rice it is brewed from…

REVIVED FROM JUST 25 GRAINS.
THE PASSION OF THE LOCALS BEARS FRUIT.

In the mid-1990s, a Niigata agricultural organization, Kyosei no Daichi Niigata 21, sought to revive the sake rice, Kikusui. However, when the time came, they had no seed rice, the most important part of the process. After searching high and low, they were finally able to obtain just 25 grains. With great care and precision, they succeeded in getting those grains to bud. The staff of Kikusui and our families all came out in force to help with the planting and harvesting. We all shared the same dream that, one day, sake would be brewed from this rice.

A smooth, dry Junmai Daiginjo with an elegant aroma and rich flavor. We have extracted every last drop of the rice’s power. Enjoy the full, rounded flavor slightly chilled.
We recommend this sake as a luxury to celebrate something special happening in your daily lives.

［ Characteristics ］
●Sake Type / Junmai Dai-Ginjo ●Alcohol Contents / 15% ●Milling Rate / 40% ●Volume / 720ml

720ml

［Serving Suggestions］

JUNMAI DAIGINJO GENSHU SAKAMAI KIKUSUI

This genshu, or undiluted sake, is extremely rare. It makes the ideal gift for a special person in your life.
A Junmai Daiginjo Genshu sake whose deep, sophisticated aromas and mellow rice flavors will waft pleasantly throughout your palate. Enjoy hints of fresh cut apples and the mature, mellow flavor that only genshu can offer.

［ Characteristics ］
●Sake Type / Junmai Dai-Ginjo Genshu ●Alcohol Contents / 17% ●Milling Rate / 40% ●Volume / 720ml

720ml

SAKAMAI KIKUSUI JUNMAI DAIGINJO JUNMAI DAIGINJO GENSHU SAKAMAI KIKUSUI

SAKE MADE WITH THE RAREST OF SAKE RICES, KIKUSUI.

A PUREBRED BREWER’S RICE. OMACHI IS ITS FATHER, GOHYAKU MANGOKU IS ITS CHILD.

A SAKE’S FLAVOR IS THE RICE’S FLAVOR. IF WE DID NOT PURSUE PRODUCTIVITY ALONE…

REVIVED FROM JUST 25 GRAINS. THE PASSION OF THE LOCALS BEARS FRUIT.