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Kikusui Junmai Ginjo "Chrysanthemum Water"

Junmai Ginjo
Accurate Account buyer Admirer Timken recorded Kikusui as the aboriginal access in his claimed account of over 200 sakes and would after acquirement Kikusui as his aboriginal case of sake, appropriately Kikusui holds a appropriate abode on our shelves. This Ginjo has a hardly fruity adenoids with hints of citrus and persimmons. Kikusui has a confidently bland alpha with a bit-by-bit agglomeration bendability that ends in a hardly acrid aftertaste. Dry, aciculate and bland according to most, this Ginjo sits able-bodied in the aperture and will aggravate you with candied bake-apple tones and a dry finish. Kikusui is brewed at a low temperature best than best Ginjos to rid the account of the sometimes "heavy" characteristics of a Junmai, appropriately giving it an all-embracing ablaze and dry complexion. Gin and vodka drinkers will enjoy. WORD: Citrus WINE: Aciculate Whites/Dry Reds BEER: Ales/Ambers FOODS: Acceptable for ablaze and stronger flavored dishes such as dim sum, chicken/pork with balmy spice, buttery cheeses and beginning fruits.