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Kikusui Junmai Ginjo Japanese Sake Alc. 15% Vol 720ml
Kikusui Junmai Ginjo Japanese Sake Alc. 15% Vol 720ml
- A premium Junmai Ginjo sake, distinguished by its refined brewing process.
- Offers a delicate aroma and a smooth, elegant taste profile.
- Crafted in Japan, embodying traditional sake-making artistry.
- Presented in a 720ml bottle with an alcohol content of 15% Vol.
Unleash the flavor of Japan & Korea: Kikusui Junmai Ginjo Japanese Sake Alc. 15% Vol 720ml!
A Standard of Junmai Ginjo Quality
Kikusui Junmai Ginjo Japanese Sake represents the meticulous brewing standard of the Junmai Ginjo classification. This means it is crafted purely from rice, water, yeast, and koji, with no added distilled alcohol. To qualify, the rice used is carefully polished to at least 60% of its original grain size, concentrating the starch and ensuring a clean, aromatic brew. This dedication to quality ingredients and refined production techniques results in a sake that is both accessible and sophisticated, making it an excellent introduction to premium Ginjo-style beverages. It offers a consistently high-quality experience for both seasoned sake drinkers and newcomers, defining a benchmark for its category.Fresh, Fruity Notes with a Clean Finish
The flavour profile of Kikusui Junmai Ginjo Japanese Sake is celebrated for its bright, refreshing character. It offers a delightful nose with pronounced fruity and floral notes, often suggesting crisp apple, melon, or light banana, without being overly sweet. On the palate, the taste is smooth and well-rounded, delivering a clean, invigorating sensation. Its moderate acidity provides an excellent balance to the subtle rice sweetness, ensuring a harmonious taste. The finish is notably smooth and fast, leaving a delicate flavour that refreshes the mouth, making it a highly drinkable and versatile sake with widespread appeal.How to Enjoy
This sake is ready to serve and can be enjoyed in several ways to highlight its complex flavour. Sake Type: Junmai Ginjo Rice Polishing Rate: 60% Serving Temperature: Best served chilled (around 10-15°C or 50-59°F), but can also be enjoyed at room temperature.Food Pairing: Its versatility allows it to pair with a wide range of cuisines. It is excellent with light appetizers, grilled chicken, sushi, and flavourful salads. The crispness of the Ginjo style also makes it a superb complement to slightly spicy dishes or creamy pasta, where its freshness cuts through richness, enhancing your entire dining experience.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 01.01.2030
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 0Kj/0Kcal |
| Fat - of which saturated |
0,0g 0,0g |
| Corbohydrate - of which sugar |
0,0g 0,0g |
| Protein | 0,0g |
| Natrium (Salt) | 0,0g |
Details & Importer
Manufacturer: Kikusui
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
What is the ideal serving temperature for Kikusui Junmai Ginjo, and how does this contrast with a robust Honjozo sake?
Kikusui Junmai Ginjo is best served slightly chilled, around 10-15°C (50-59°F), to highlight its aromatic and fruity notes. A Honjozo sake, often more robust, can be enjoyed at room temperature or even gently warmed.
What type of vessel is best suited for enjoying Kikusui Junmai Ginjo to fully appreciate its nuances?
A wine glass or a wide-mouthed sake cup (guinomisake) is recommended for Kikusui Junmai Ginjo. This allows the aromas to gather and enhances the tasting experience, similar to how a wine glass functions.
Can Kikusui Junmai Ginjo be used in culinary applications, and how does its use differ from a standard cooking sake?
While Kikusui Junmai Ginjo can be used in cooking, it is generally reserved for finishing delicate dishes or marinades where its refined aromatics can shine, due to its premium quality. Standard cooking sake is typically used for general deglazing or simmering.
When pairing Kikusui Junmai Ginjo with a meal, how can its flavor be perceived differently depending on whether it accompanies delicate sashimi or richer grilled fish?
With delicate sashimi, the clean, fruity notes of Kikusui Junmai Ginjo will be prominent, complementing the subtle flavors. When paired with richer grilled fish, the sake can act as a refreshing palate cleanser, balancing the oiliness without being overwhelmed.
How does the flavor profile and typical serving style of Kikusui Junmai Ginjo compare to a more savory and umami-forward Yamahai Junmai sake?
Kikusui Junmai Ginjo typically offers a cleaner, fruitier, and more aromatic profile with a smoother finish, often served chilled. A Yamahai Junmai, by contrast, is known for its richer, often more acidic, and complex umami notes, which can be enjoyed across a wider temperature range including warmed.
