Edit and Published by KISABUROU HIRASAWA
Ara-machi 6-37 ,Noshiro-shi, Akita-ken

Let's enjoy Kikusui's "Ginjyo" and "Ginjyo Junmai"!

How to keep?
Special brewed Sake, "Ginjyo", develops it's taste and flavor after aging, if kept in good condition. Put Sake bottle in dark and cold place. The change of temperature in a day must be as small as possible. Sake, made from very well polished rice(remains only 40 percent of brown rice), can be preserved about 4 years. That made from 55% polished rice last for a year. Pay attention to the vintage and produced date etc.

How to serve?
A friend comes to your home. "Let's take 3 years old Sake, cooled to 12-15!". It is the best temperature of Sake. So keep glasses chill in refrigerator. Ice for 'On the Rock' should be made from mineral water.

How to read Sake labels ?
Sake labels contain much information. The type (Tokubetu-Ginjyo, Dai- Ginjyo, Ginjyo, Junmai-Ginjyo, Hon-Jyozo, Dry, Sweet etc.), brew master, product date, ingredients and so on. if you want to know more about Sake, you should search kinds of rice (Yamadanisiki, Miyamanisiki, kameno-o, Kiyonisiki...), polished rate, Sake Meter Values (specific gravity), acidity and so on. You will enjoy more, if you know more about Premium Sake.

The First Taste
Pour Sake in a chilled grass to 2/3. Appreciate color and clarity. Swing and smell the flavor next. Then take in your mouth a little. Taste by whole tongue, sweet in the tip, rough in the inner part. You can easily identify bad Sake, but it is difficult to express how the best Sake tastes. When some drops remain on a glass after drinking, it means the Sake is well matured.

The more you drink...
You have to look for a bridegroom for your Sake. It's 'saka-na' , food which matches Sake. Nuts, Yakitori is favorable. French dishes go very well with Ginjyo Sake. Find your best dishes that will be the best partner of your Sake. Happy wedding make the life full of fortune.

Profile of Kikusui's Ginjyo

Tokubetu-Ginjyo 'Syukondei- Noshiro' Premium
Extra-special Ginjyo. Select Sake from Ginjyo and preserver carefully in Kura(chateau) for 3 years. In this term, the delicious flavor and taste is accumulated and become a dry, clear and fruity taste 'Syukondei- Noshiro'. Label and package are made of Japanese cedar of Akita, famous by its touch and refreshing smell.
[Alcohol:17.5 SMV:+5 Asidity:1.4 Rice :Yamadanisiki Polished rate:40%]

Dai-Ginjyo 'Hirafu'
Special Ginjyo, aged 3 years. during the change of four seasons, she plays with Time and chats with Temperature. When grown up, she is called 'Masterpiece of Ginjyo'. Brewed only 1000 bottles a year, and has much variety in each vintage.
[Alcohol:16.8 SMV:+5 Asidity:1.4 Rice :Yamadanisiki Polished rate:40%]

Ginjyo 'Jyomon Noshiro'
Noshiro City has many ruins of primitive times called 'Jyomon Era'. Sake has its origin in this age, and has evolved to the ultimate fruit of modern brewery technology, 'Jyomon Noshiro'. This Sake is made for your special times.
[Alcohol:15.5 SMV:+4 Asidity:1.3 Rice :Miyamanisiki Polished rate:55%]

Ginjyo Junmai 'Kisaburo no Sake'
In Meiji era, Kikusui not had it original name, and its product was called 'Sake of Kisaburo' after the name of the manager. This Sake was made only from rice and water (Junmai means pure rice). Let's appreciate the taste of Sake in old good times, over 100 years ago.
[Alcohol:16.3 SMV:+2 Asidity:1.6 Rice :Miyamanisiki Polished rate:55%]

Ginjyo Junmai 'kamenomai'
Kame-no-o is a species of rice plant witch is an ancestor of almost all delicious modern rice grain. But it has not been cultivated for many years. We have grown it in Noshiro City, and made special Sake.
[Alcohol:16.3 SMV:+2 Asidity:1.7 Rice :Kame no o Polished rate:55%]

Custom Kikusui Series

Kikusui Honjyozo'aramati'
Honjyozo Sake contains a little raw alcohol to lighten the body. in Edo Era they used Syochu (spirit of Sake). we've reproduced old original taste.
[Alcohol:15.3 SMV:+2 Asidity:1.4 Rice :Kiyonisiki Polished rate:65%]

Kikusui Namazake'nuppusiru'
Namazake means 'Fresh Sake'. Not pasteurized by heat as usual Sake, it's full of refreshing flavor and taste that only brewery workers could appreciate. Produced from January to April and cannot obtain in other season. Best cooled.
[Alcohol:15.3 SMV:+4 Asidity:1.8 Rice :Kiyonisiki Polished rate:70%]

Kikusui Siboritate
In February, we open our Kura in public and entertain you buy this fresh Sake. Shibortate means 'Just squeezed'.
[Alcohol:20.3 SMV:+4 Asidity:1.8 Rice :Kiyonisiki Polished rate:70%]

Kikusui 'Yonesiro'
Nosiro faces the mouth of Yonesiro River. 'Yone' is rice, and 'shiro' is white. Long time ago, the water of the river was white, because of the eruption of Lake Towada. This white cloudy Sake has a naive taste of nature.
[Alcohol:17.3 SMV:+4 Asidity:1.4 Rice :Kiyonisiki Polished rate:70%]

Wood label 'Sugi' Kurazake 20
Used Sugi (Japanese cedar) board as label. Sugi, a gentleman of trees, stands straight up and makes beautiful woods of Akita. Put the bottle on your table.
[Alcohol:20.3 SMV:-4 Asidity:1.8 Rice :Kiyonisiki Polished rate:70%]

Wood label 'Buma'
Virgin Buna (beech) forest of Shirakami mountains guards soils and keeps water of this area. Stream chars grow so big that they can go up waterfalls. The contents is 'Yoneshiro'. it's as white as snow in these mountains.

Dry brewed 'Akaoni'
Akaoni (Red Giant) is taking a nap in the label. Around him, 58 queer place name near Noshiro are written. If you know some legend about them, please tell us !
[Alcohol:15.3 SMV:+4 Asidity:1.3 Rice :Kiyonisiki Polished rate:70%]

Sweet brewed 'Orihime'
it's liqueur of Sake. sweet but pity story of Orihime (weaver nymph)left some place name until now, and a musical was made from the folk story. do you want to know its plot ? It is written on the label.
[Alcohol:15.3 SMV:-13 Asidity:1.4 Rice :Kiyonisiki Polished rate:70%]

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