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Kikusui “Kuramitsu” Junmai Daiginjo, standing in front of a product box
Kikusui “Kuramitsu” Junmai Daiginjo, lying inside a product box
Kikusui “Kuramitsu”
Kikusui “Kuramitsu” front label
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Kikusui “Kuramitsu” Junmai Daiginjo, lying inside a product box Thumbnail
Kikusui “Kuramitsu” Thumbnail
Kikusui “Kuramitsu” front label Thumbnail

Kikusui “Kuramitsu”

Niigata prefecture

$240.00 
$228.00 member price
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Mellows the soul

Kikusui Sake Company’s 130 years of experience culminate in this refined, triumphant sake. Kuramitsu is crafted from rice that’s been delicately milled to an impressive 23% of its original size. The heady, rice aroma tantalizes the senses before the first, fascinating sip. Mellow, melon tones smooth out the palate, releasing tension, then continues to soothe through every following glass. To taste truly refined sake, taste Kuramitsu.

Characteristics

Brand Kikusui
Brewery Kikusui Brewing Company
Category Junmai Daiginjo
Subcategory N/A
Taste Profile Light & Sweet
Rice variety Kikusui (rice)
Yeast variety Association No. 1901
Alcohol 15.00%
RPR ? 23%
SMV ? -5.7
Acidity ? 1.3
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikusui “Kuramitsu” is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Kikusui “Kuramitsu” - Niigata prefecture

Kikusui is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Melon

    Melon

  • Lychee

    Lychee

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

Kikusui Brewing Company

Founded in 1881, Kikusui Brewing Company has evolved with the times to make sake that’s enjoyed by as many people as possible. They are dedicated to the pursuit of quality and deliciousness while contributing to one’s health, relaxation and enjoyment. They stopped employing the traditional model of employing a brewmaster called “toji” in 1969 and instead have focused on technology and teamwork and to fuel their innovative thinking. They’ve since launched many sensational and iconic products while contributing to the advancement of research such as reviving the Kikusui sake rice, while incorporating sustainable practices as a whole.

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