Featured

Featured products

Styles

Shop by style

Tastes

Shop by taste profile

Taste metrics

Prices

Shop by price

Categories

Shop by category

Subcategories

Shop by subcategory

Breweries

Shop by brewery

Brands

Shop by brand

Regions

Shop by region

Prefectures

Shop by prefecture

Temperature

Shop by temperature

Rice

Shop by rice variety

Gift

For your loved ones

Merchandise

Merchandise

Kikusui “Funaguchi” (3-pack)
Kikusui “Funaguchi” (3-pack) Thumbnail
Sold out

Kikusui “Funaguchi” (3-pack)

Niigata prefecture

$24.00
Email me when available
Sign in to save for later
$24.00
Email me when available
Sign in to save for later

Start the night with a Funaguchi

Prepare yourself for an experience when you open up a cold Funaguchi. With a rich taste and and honey tone, it's no wonder this sake has held constant popularity in Japan. Not being subjected to pasteurization or blending makes this sake viscous, and gives it a strong, full-bodied flavor to match its slightly higher than average alcohol content. Drink to quench your thirst as you sit pool-side, or as the first toast of a great night.

Characteristics

Brand Kikusui
Brewery Kikusui Brewing Company
Category Honjozo
Subcategory Nama,  Genshu
Taste Profile Rich & Sweet
Rice variety Rice grown in Niigata
Yeast variety Association No. 701
Alcohol 19.00%
RPR ? 70%
SMV ? -4
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikusui “Funaguchi” (3-pack) is over ice or cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Kikusui “Funaguchi” (3-pack) - Niigata prefecture

Kikusui is made in Niigata prefecture in the Hokuriku region.

Taste Metrics

Tasting Notes

  • Honey

    Honey

  • Pineapple

    Pineapple

  • Coconut

    Coconut

Recommended Pairing

  • Meat

    Meat

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.

Learn more

Customer reviews