Sake Type
Junmai Ginjo
Rice Type & Origin Area
Yamada Nishiki (Tojo, Hyogo)
Rice-polishing Ratio
50%
Alcohol Percentage
15%
SMV (Sake Meter Value)
+1
Production Area
Tochigi
Daina Junmai Ginjo Tojo Yamada Nishiki
KIKUNOSATO SHUZO
Crafted using Yamada Nishiki rice grown in Tojo, polished to 50%, a rare level even among Daiginjo sakes. This meticulous attention to quality allows the delicate, refined sweetness and nuanced umami of the rice to unfold beautifully on the palate. Exceptionally smooth to drink, it features a gentle acidity that balances the richness, creating a harmonious, full-bodied experience. Each sip finishes with a crisp, elegant aftertaste, allowing the natural umami of the rice to shine. The result is a sophisticated sake that is both refined and approachable, perfect for enjoying on any occasion.
About the Sake brewery:
Founded in 1866, originally named Hachiryusha. Its first brewer, Akutsu Toemon, sought the finest water and dug a well in Otawara, the brewery’s current location, to begin crafting sake. The brewery benefits from the natural bounty of Nasunogahara, an area renowned for its abundant underground water and the pristine Nakagawa River. Surrounded by fertile rice fields that have flourished since ancient times, the region provides ideal conditions for sake production. Today, Kikunosato Shuzo continues to honour this heritage, producing sake that reflects the purity of its ingredients and the natural beauty of its surroundings.