Kikuhime BY Daiginjo

$185.00 USD

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Same-day delivery Select SoCal Areas · Mon-Fri, 11 AM-4 PM

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Explore the Same Brand:

Kikuhime

Tasting Notes

Unlike Kikuhime’s extended-aged releases, the 'BY' Daiginjo is bottled and released in the same year it is brewed, emphasizing its freshness and vibrancy. This sake presents a complex, bold, and dry profile, offering the signature melon and fruit-forward notes of highly polished sake. However, it sets itself apart with a robust structure and a satisfyingly chewy texture, creating remarkable depth and intrigue in every sip.

While bright and expressive in its youth, this Daiginjo also has the potential to develop richer, earthier tones with age, making it a versatile choice for both immediate enjoyment and cellaring.

With its lively fruit expression and bold character, Kikuhime 'BY' Daiginjo captures the essence of freshly brewed sake, delivering a dynamic and multi-layered drinking experience that continues to evolve over time.

Specifications

Class: Daiginjo
Rice: Yokowa AAA Rated Yamada Nishiki
Rice-Polishing Ratio: 50%
Size: 720ml

Overview

Food Pairings: Pairs beautifully with simple preparations of white fish and vegetables, yet its bold structure allows it to stand up to fatty tuna, pork, and other rich, umami-driven flavors.

About the Brewery

HAKUSAN, ISHIKAWA Regional location shown. Marker may represent the prefecture.

Kikuhime Co., Ltd.

菊姫合資会社

With roots in the late sixteenth century, Kikuhime helped restore junmai brewing, revived yamahai and built deep in-house technical knowledge.

Founded: Tenshō era (1573–1592)
Location: Hakusan, Ishikawa, Japan

Brewing philosophy

Reject compromise, unite top-grade Yoshikawa Yamada Nishiki with human skill and scientific understanding, and preserve true sake character by drawing out rice umami.

SAKEZEN

Brewery Signature

Yamahai
Yamada Nishiki
maturation

Aromatic expression

Restrained Lifted

Rice character

Delicate Pronounced

Acidity

Rounded Bright

Restrained in aroma, with pronounced rice savor, mature texture and firm acidity.

SAKEZEN Team View is an editorial interpretation of official producer information, informed by our tasting perspective. Axis positions are qualitative, not laboratory measurements. Individual releases and personal impressions may vary.

The Essence of Fine Sake

Four dimensions that shape how sake is made, understood, and enjoyed.

Clear spring water flowing from a bamboo spout at a rural Japanese sake brewery

Place & Provenance

Local water, rice, climate, and brewing traditions give each region its distinct character.

Polished sake rice grains resting in a brewer's hand

Rice Polishing

Polishing removes the grain’s outer layers, helping shape aroma, texture, and style.

Sake brewer tying a batch designation tag to an amber bottle

Sake Designations

Junmai, Ginjo, Daiginjo, and other designations reflect ingredients, rice polishing, and brewing methods.

Friends sharing warm sake cups around a dining table

Versatile Enjoyment

Explore sake across temperatures, pairings, occasions, and seasons.