Iida City, waar de Kikusui brouwerij gevestigd is, ligt in het centrum van Japan, ingeklemd tussen de magnifieke Zuidelijke en Centrale Alpen, waar je vier seizoenen lang kunt genieten van prachtige natuur. De brouwerij brouwt zorgvuldig sake met water en rijst uit dit rijke land. Door gebruik te maken van de vele uren zonneschijn en het verschil in temperatuur tussen dag en nacht in de bergen van het binnenland, verbouwt Kikusui een breed scala aan heerlijk fruit, waaronder appels. De brouwerij produceert ook fruitlikeuren gemaakt van lokaal fruit.
Als enige brouwerij in de districten Iida en Shimoina produceert onze brouwerij onder andere sake, shochu en fruitlikeur. We streven ernaar om hoogwaardige producten te creëren die traditionele sake-brouwtechnieken combineren met moderne apparatuur in een gezegende natuurlijke omgeving.
Kikusui Masu Cup is a traditional Japanese square wooden vessel, once used to measure rice during the feudal era and now cherished for its role in sake culture. Today, the masu is most often seen at Kagami Biraki ceremonies, where it is typically engraved so that guests can take it home as a keepsake. Crafted from fragrant cypress wood, the masu gently enhances the aroma of sake, offering a unique sensory experience that appeals to both wine lovers and newcomers to sake. This special edition is adorned with the official Kikusui Brewery logo, making it both a functional cup and a collector’s item.
Kikusui Awawa Sparkling: A Light and Fruity Sparkling Sake
Kikusui's Awawa Sparkling is a delightful sparkling sake brewed with the renowned "Takane-nishiki" sake rice.
Despite its low alcohol content (5%), this sake offers a satisfying flavour profile, highlighted by a fruity sweetness and balanced with gentle acidity. Perfect for light, refreshing enjoyment.
Kodawari Umeshu from Kikusui is a soft umeshu which is made with 100% Ryukyo Ume from Matsukawa, prefecture Shizuoka. What is known is a very good region for Ume Fruit.Best to be served cold in a Guinomi.
The Kikusui Shiroki-Lenryu is a silky-soft Nigori Sake with a rich rice caroma with creamy in the mouth. The mild sweetness and Umami come up well when serving hot, although most unfiltered sake's are recommended to drink cooled. Juicy, creamy and ripe with apple and banana fruit in the mouth. Sweet and spicy with honey rice, apple and peach fruit, creamy yogurt, mandarin and brown sugar as a aftertaste. This is highly recommended, it is not without reason that different international sake prices won, including the prestigious International Wine Challenge in 2021.
Kikusui Momo is a fruity liqueur made with sweet and fresh Japanese peaches. Great balance between sweet and acidity makes thsi a very easy to drink fruit sake.Best served cold sec or with some ice cubes.
The Kikusui Kodawari Ume Genshu is an undiluted Umeshu which is made with locally grown UME from the Shinshu region. By not diluting this umhu, the taste is somewhat stronger than normal umeshu and the alcohol percentage is also higher. Perfect for cocktails or in combination with fresh fruit.
Black Junmai is a unique Junmai sake since the rice polishing is very low at 82%.They are using the famous flat rice polishing method which gives much more flavor and comes with less polishing still closer to the core of the rice grain.Nice full bodied sake with lots of rice tones
The Kikusui Shiroki-Lenryu is a silky-soft Nigori Sake with a rich rice caroma with creamy in the mouth. The mild sweetness and Umami come up well when serving hot, although most unfiltered sake's are recommended to drink cooled. Juicy, creamy and ripe with apple and banana fruit in the mouth. Sweet and spicy with honey rice, apple and peach fruit, creamy yogurt, mandarin and brown sugar as a aftertaste. This is highly recommended, it is not without reason that different international sake prices won, including the prestigious International Wine Challenge in 2021.
Takanenishiki Junmai is made with a rice species that is unique to Nagano, the Takane-nichiki rice, A fragile rice grain full of taste that is difficult to brew. It is a cross between Gohyaku-Mangoku and Miyama-nichiki,. These blend of the two most used rice species for Sake, creates an elegant bouquet and aroma that is representative of an easily drinkable sake to enjoy with lots of good food.
Ima Coco is an authentic wheat (mugi) shochu, produced through decompression distillation. It carries a light wheat aroma, giving it a refined and delicate character.
Kikusui Brewery is based in Iida City, central Japan, nestled between the Southern and Central Alps. Surrounded by striking natural beauty across all four seasons, the brewery crafts sake with rice and water sourced from this fertile region. As the only brewery in the Iida and Shimoina districts, Kikusui produces sake, shochu, and fruit liqueurs, combining traditional brewing methods with modern equipment in an environment shaped by nature.
Shinshu Soba Honkaku is a soba (buckwheat) shochu, made primarily from aromatic buckwheat and enriched with pure underground water from the Japanese Alps. Its flavour reflects the depth of buckwheat and it can be enjoyed neat, over ice, with soda, or with hot water.
The Kikusui Brewery is located in Iida City, central Japan, between the Southern and Central Alps. Surrounded by nature that comes alive with every season, the brewery crafts sake using local water and rice. As the only brewery in the Iida and Shimoina districts, Kikusui produces sake, shochu, and fruit liqueurs, combining traditional brewing techniques with modern equipment in an environment richly blessed by nature.
Shinshu Mugi Honkaku Shochu is an authentic wheat (mugi) shochu with a light, smooth profile and a subtle wheat aroma. It offers a refreshing mouthfeel with a gentle sweetness. It can be enjoyed neat, on the rocks, with soda, or with hot water.
Kikusui Brewery is based in Iida City, central Japan, set between the Southern and Central Alps. The region is known for its rich natural environment throughout the four seasons. Using local rice and water, the brewery crafts sake with care. As the only brewery in the Iida and Shimoina districts, Kikusui produces sake, shochu, and fruit liqueurs, uniting traditional brewing methods with modern equipment in a setting blessed by nature.
Kikusui's Hijiridake Yamada-nishiki Daiginjo is crafted with meticulously selected Yamada-nishiki rice, polished to only 39%. Brewed using pure underground water sourced from the Central Alps, this sake undergoes a slow, low-temperature fermentation process, resulting in a Daiginjo of high quality.
The sake boasts a rich ginjo aroma and a full-bodied flavour, perfectly balancing elegance and depth. A true testament to the artistry of Japanese sake brewing.
€35.00
This website uses cookies to ensure the best experience possible. More information...
