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Kikusui Karakuchi

Kikusui Karakuchi is made of domestic rice grown in Niigata and milled to 70%. It was created in 1978, well ahead of Japan's dry sake boom.
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Sake specs

Prefecture
Niigata (新潟)
Rice type
Domestic rice (国産米)
Polishing rate (semaibuai)
70%
Alcohol content
15%
SMV
+7
Acidity
1.3
Kikusui Karakuchi (菊水の辛口)

Kikusui Karakuchi (菊水の辛口) is made of domestic rice grown in Niigata and milled to 70%. It was created in 1978, well ahead of Japan's dry sake boom. During the post-war period and rapid economic growth, when many dishes were heavily seasoned, and sweet sake was the norm, Kikusui set about developing the taste of the future in anticipation of the rapid change in eating habits. The result was a bright, dry sake with a robust umami flavour that would complement any food flavour and not become monotonous. Three years after its conception, Niigata's light, dry Japanese sake 'Kikusui Karakuchi' was born at a time when sweet sake was at its height.

Kikusui Dry Sake was designed to be enjoyed with meals. It is gentle with light dishes and accentuates the flavours of solid dishes. It can be described as being like white rice, rice. It can be served chilled in summer or warmed in winter. It is pasteurised once after squeezing but not when bottled. Kikusui's unheated filling process, which protects the taste and quality of the sake, keeps it fresh and, at the same time, seals in the rich aroma obtained through maturation. The sweet aroma and juicy, mellow flavour of a well-ripened fruit are different from the youthful freshness of the raw sake.


Kikusui Karakuchi (菊水の辛口) Kikusui Karakuchi (菊水の辛口) Kikusui Karakuchi (菊水の辛口) Kikusui Karakuchi (菊水の辛口) Kikusui Karakuchi (菊水の辛口)

About the brewery

Brewery
Kikusui Shuzō
Name in Japanese
菊水酒造
Address
750 Shimagata, Shibata, Niigata 957-0011
Phone
0254-24-5111
Website
kikusui-logo.png
Kikusui Sake Brewery is located in Shibata, Niigata Prefecture. The brewery was founded in 1881 when Kikusui Setsugorō (菊水節五郎) took over the right to make sake from his uncle, Takasawa Masamichi (髙澤正路), at the tender age of 16 and decided to make a living as a brewmaster. He registered the trademark 'Kikusui' in 1910. The fourth-generation brewers under Takasawa Eisuke (髙澤英介) established Kikusui Sake Co., Ltd. in 1956. In 1972, the brewery launched the first canned sake named "Funaguchi Kikusui Ichiban Shibori" (ふなぐち菊水一番しぼり) in Japan. On the occasion of its 50th anniversary, the company established the 'Kikusui Sake Culture Research Institute' (菊水日本酒文化研究所) to "research and develop the culture and ways of enjoying sake". In 2021, Kikusui celebrated its 140th anniversary.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
The label says nothing but 'Kikusui Seishu Karakuchi', but the brewery grades it as a 'Honjōzō'. It has a nose of narazuke (traditional Japanese pickles made from fresh fruit and vegetables and pickled in a mixture of sake and mirin), dried fruits and toffee. Quite dry with moderate sweetness, bitter notes and a slightly acid finish. Very palatable, a Niigata classic.
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sake information

Category
Honjōzō
Added by
JREF
Views
1,363
Watchers
1
Reviews
1
Last update
Rating
4.00 star(s) 1 ratings
Location
〒957-0011 新潟県新発田市島潟750

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