• Prefecture: Ishikawa

• Rice & polishing: Yamada Nishiki, polished to 50%

• Style: Aged Daiginjo (around 5 years)

• Food pairings: Grilled eel, roast duck, braised pork belly, aged cheese

• Taste: Mellow, caramel, brown sugar, soft

First released in 1968, this is Kikuhime's signature ginjo, made in the brewery's long tradition of ginjo sake that never tires the palate. A refined Daiginjo is left to age slowly in the brewery for around five years, with several vintages blended. The result is a sweet, mellow aroma reminiscent of caramel and brown sugar, and an elegant, soft and full-bodied palate. Try it lightly chilled or at room temperature to let the aged character open up.

About the brewery

Kikuhime brews at Tsurugi in Hakusan City, Ishikawa, using groundwater that flows from Mt. Hakusan into the Tedori River system. The house traces its roots to Kaga kikuzake, a local sake recorded in Kyoto court diaries as early as 1527, and builds its range around Yamada Nishiki from the Toku-A districts of Yoshikawa in Hyogo.

昭和43年の発売以来、伝統的な吟醸造りを継承し、飲み飽きることなく楽しめる吟醸酒の世界を創り続けてきました。洗練された味わいの大吟醸を蔵内でじっくりと寝かせた、菊姫を代表する吟醸酒です。 長期熟成によるカラメルや黒糖を連想する甘く芳醇な香りが感じられ、上品で柔らかなコクのある味わいが特長です。

原料米：山田錦、精米歩合：50％、熟成年数約5年（複数年ブレンド）