Kikuhime Yamahai Ginjo Genshu

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Tasting Notes

Brewed using the traditional Yamahai method, this sake undergoes a slow, natural fermentation process where lactic acid develops organically, allowing it to absorb subtle influences from the environment. The result is a complex, dry, and bold expression of Ginjo sake, further intensified by its robust 18.5% ABV.

The palate is rich and creamy, with layers of deep umami and a structured body that lingers. This sake showcases a powerful yet balanced profile, offering both vibrancy in its youth and the potential for even greater depth with aging.

With its bold character and rich texture, Kikuhime Yamahai Ginjo Genshu is a sake that rewards both immediate enjoyment and extended aging, evolving into an even deeper and more expressive profile over time.

Specifications

Class: Ginjo Genshu
Style: Yamahai (Traditional Slow Fermentation)
Rice: AAA Yamada Nishiki from Yokowa
Rice-Polishing Ratio: 55%
Water: Medium-hard Hakusan underground well water
ABV: 18.5%
Size: 720ml

Overview

Food Pairings: Its bold nature pairs exceptionally well with game meats like wild boar and venison, yet it also complements lightly fried dishes, curry, and barbecue, making it a versatile choice for rich and flavorful cuisines.

About the Brewery

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.