Kikusui “Funaguchi” Jukusei Nama Genshu
Niigata prefecture
More mature, same strong spirit
It may seem a counterintuitive to age an unpasteurized sake, whose purpose is often to be drunk as soon as possible for maximum freshness. But the brewers at Kikusui found that aging their “Funaguchi” for one year in a low-temperature environment allows the active enzymes to deepen and round out the flavor. This undiluted sake has a slightly heavier mouthfeel and a mellower, sweeter taste than the others in the series.
Characteristics
| Brand | Kikusui |
| Brewery | Kikusui Brewing Company |
| Category | Honjozo |
| Subcategory | Nama, Genshu |
| Taste Profile | Rich & Sweet |
| Rice variety | Gohyakumangoku |
| Yeast variety | Associtaion No. 701 |
| Alcohol | 19.0% |
| RPR | 70% |
| SMV | -4.0 |
| Acidity | 1.7 |
Serving Temperature
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Recommended
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Not Recommended
Region
Kikusui is made in Niigata prefecture in the Hokuriku region.
Taste Metrics
Tasting Notes
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Rice
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Cashew
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Pineapple
Recommended Pairing
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Meat
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Seafood
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Veggies
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...
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Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
