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Kikumasamune “Kinushiro” Nigori
Kikumasamune “Kinushiro” Nigori Thumbnail

Kikumasamune “Kinushiro” Nigori

Hyogo prefecture

$19.00 
$18.05 member price
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A U.S. hit

Sometimes different countries have different sake preferences. In the case of this sake, that saved its life! In Japan, this sake was being discontinued, but it became a hit with U.S. sake drinkers, so they kept it around. Luckily for us, we get to experience its silky-white texture and fruity aroma thanks to their original yeast. Goes well with yakiniku (Japanese grilled meat), having enough sweetness and texture to enhance your meal.

Characteristics

Brand Kikumasamune
Brewery Kikumasamune Brewing Company
Category Junmai
Subcategory Nigori
Taste Profile Rich & Sweet
Rice variety Rice grown in Japan
Yeast variety In-house (Kikumasa HB2)
Alcohol 10.0%
RPR ? 73%
SMV ? -40.0
Acidity ? 2.0
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikumasamune “Kinushiro” Nigori is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Kikumasamune “Kinushiro” Nigori - Hyogo prefecture

Kikumasamune is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Banana

    Banana

  • Melon

    Melon

Recommended Pairing

  • Meat

    Meat

  • Seafood

    Seafood

Kikumasamune Brewing Company

Kikumasamune Brewing Company was founded in the port city of Nada in 1659, back when fourth-generation Tokugawa Ietsuna reigned in Edo, present-day Tokyo. Nada became known for its exceptional water quality that produces dry, delicious sake, which was brought to Edo by sea towards the end of 18th century. To this day, it remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto, and by being one of the very few breweries still producing “taru sake” (sake stored in wooden vats) in-house, while also launching their modern “Hyakumoku” series.

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