Kikusui no Junmaishu (菊水の純米酒)

Kikusui Sake Co., Ltd., founded in 1881, is an innovative and prestigious brewery in Shibata, Niigata Prefecture, famous for creating Japan's first canned Nama Genshu, 'Funaguchi'. This 'Kikusui Junmai' is entirely different from their 'Junmai Ginjo' lineup, which comes in a blue bottle and boasts gorgeous fruity aromas. It is a heavy and affectionate sake focused on the deep, intrinsic flavor (Ajiwai) of the rice rather than its scent. While based on Niigata's signature 'Tanrei Karakuchi' (light, clean, and dry) style, it is polished only down to 70%, fully preserving the rich and plump flavor of the rice. According to global enthusiasts and sommeliers, the true value of this sake lies in its "marvelous dual charm depending on temperature." When served chilled, the +2.0 SMV and 1.6 acidity stand out, delivering a crispness (Kire) that cleanly washes the palate. However, when warmed (Atsukan), the hidden round sweetness and deep umami of the rice explosively bloom, showcasing the absolute essence of 'Kan-agari' (flavor enhancement upon heating). It is the model answer for an everyday sake (Banshaku-shu), silently shining on the dining table alongside any dish and comfortingly melting away the day's fatigue every evening.

Kikusui Junmai's mild rice aroma and subtle umami pair excellently with various Japanese dishes. 1. Mackerel Sushi (Shime Saba): Kikusui Junmai's clean dryness cuts through the mackerel's fattiness, while the subtle rice aroma enhances the mackerel's flavor. The rice-derived umami harmonizes with the shime saba, creating a perfect marriage. 2. Soy-braised Pork Belly (Kakuni) or Charcoal Grilled Yakitori with Tare: The deep rice umami that blooms when warmed creates a perfect mirroring harmony with sweet and savory soy sauce-based meat dishes. It affectionately embraces the heavy seasonings of the food, maintaining a pleasant satiation throughout the meal.