Class: Junmai Daiginjo
Rice: Uonuma Koshihikari
Rice-Polishing Ratio: 23%
Brewery Location: Niigata
Food Pairings: Caviar, Iberico Ham, Lightly Seasoned Dishes
Tasting Notes: This very special sake uses only the highest quality Uonumasan Koshi Hikari rice, which is considered a Niigata delicacy. It is carefully milled down to an astounding 23% of the original grain size, and is transformed into sake by piecing together every fragment of wisdom and craft Kikusui Sake Company has gathered in the last 130 years. The gorgeous perfume-like Daiginjo aroma cradles your senses as you raise the glass to your lips, and the first sip is an experience in complete and utter refinement. Smooth, clean, and slightly sweet, it begins with an understated sophistication, a note of nostalgia, and then becomes increasingly titillating with each progressive moment as it awakens your mouth, nose and lungs. What is Kikusui Kuramitsu? The taste of triumph.
Awards: IWC 2014 Daiginjo Class Gold Prize
Profile: With 130 years of history on their shoulders, the Kikusui Sake Company of Niigata prefecture built themselves up from the bottom. The name "Kikusui" is a reference to a Noh theatre play, wherein the dew (Sui) from the petals of chrysanthemums (Kiku) grant eternal life.
In 2004 they established the Kikusui Sake Research Institute in an effort to both raise the bar on the quality of their offerings and wrestle with concepts such as enjoyment of sake, and sake culture. They are proud to produce "Funaguchi" - Japan's first commercially available Nama (unpasteurized) sake.