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.
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.
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.
Kikusui Cidre is a Nagano craft cider made with 100% locally grown apples from Southern Shinshu, including Fuji, Shinano Gold, and Kougyoku varieties (over a dozen types). It has a well-balanced sweetness and acidity, with some umami, resulting in a refreshing taste
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.
Kikusui Karin Quince is made with Japanese quince which has a wonderfully soft sweetness. The perfect summer drink on ice or well cooled.
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 roughly filtered 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 best Nigori saker from Japan in 2025.
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.
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.
Kikusui Cidre Method Charmat is made using 100% apples from Southern Shinshu. It features a strong bubble texture and a clear character, achieved through the Charmat method (secondary fermentation in sealed tanks).It has a fruity and acidic character with hints of more complex layered umami and a lightly bitter note that pairs well with food.
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
Kikusui Junmai Ginjo is an easy-to-drink sake, slightly dry with a pleasant bite. In the nose many aromas of red fruit, bay leaf and anise. The mouthfeel gives nice dry notes with a fresh acidity, crunchy and tight. The aftertaste is fine and lingers pleasantly beautifully. Enjoy this sake chilled in a white wine glass. Delicious with shrimp and vegetable tempura.
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.
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.
Kikusui Cidre Terroir Nature Demi Sec is made using carefully selected apples from Southern Shinshu and produced in the traditional way, with méthode Champenoise. The bubbles are fine, with a delicate mouthfeel. The slight sweetness adds to the impression of juicy apples, with enough acidity to make drinking easy. A particularly delightful pairing with cheese, be it a French blue or aged cheddar.
Kikusui Cidre Terroir Rose is made in the traditional style, or méthode Champenoise, using red-fleshed apples, grown from seedlings of a red-fleshed variety developed at the Faculty of Agriculture, Shinshu University, and cultivated by local apple growers. This is cider is characterised by its clear, fine bubbles and silky mouthfeel. Its crisp, dry taste with a refreshing acidity makes it a great accompaniment to savoury and salty dishes and holds up against spicy food as well.
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.
Kikusui Junmai Daiginjo is the top product the local brewery Kikusui from Nagano makes. The sake is representative of what this brewery stands for. Made with one of the best sake rice varieties grown in Nagano, the Take-nishiki, using small rice farmers in the area of the Kikusui. In the nose immediately strikes you at the complexity, so many different lovely scents from cherries, blackberries to cherry blossom and white roses. The taste is exuberant and full, beautiful layers of different impressions that follow each other in rapid succession. The aftertaste is endless where it is noticeable that the different tones remain the same, the harmony stays untouched. Enjoy this beautiful sake slightly chilled in the special Sophienwald sake glass. Delicious to enjoy on the couch with good friends or close family in the evening, but of course also unforgettable with Sushi, Tuna or Salmon Tartare.
Kikusui Junmai Daiginjo BOX is the top product the local brewery Kikusui from Nagano makes which comes in a wooden box. A beautiful gift packaging in which a particularly tasty nice sake is wrapped. The sake itself is representative of what this brewery stands for. Made with one of the best sake rice varieties grown in Nagano, the Take-nishiki, using small rice farmers in the area of the Kikusui. In the nose immediately strikes you at the complexity, so many different lovely scents from cherries, blackberries to cherry blossom and white roses. The taste is exuberant and full, beautiful layers of different impressions that follow each other in rapid succession. The aftertaste is endless where it is noticeable that the different tones remain the same, the harmony stays untouched. Enjoy this beautiful sake slightly chilled in the special Sophienwald sake glass. Delicious to enjoy on the couch with good friends or close family in the evening, but of course also unforgettable with Sushi, Tuna or Salmon Tartare.