Kikusui Shiboritate Honjōzō Namagenshu

Kikusui Shiboritate Honjōzō Namagenshu (菊水 しぼりたて生原酒 (ふなぐち一番しぼり)) is freshly squeezed, unprocessed sake made of rice grown in Niigata and milled to 70%. It is unpasteurised and undiluted, allowing you to enjoy its fresh, fruity, mellow, and full-bodied flavour. The refreshing flavour of new sake will transmute to a rich, brandy-like flavour after six months of maturing and to a taste reminiscent of aged sake after a year.

Best consumed on the rocks or well chilled.

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.