Kayo-Kikuzake was developed based in the same process like Kikuhime-Daiginjo which was first produced 15 years ago. * Kayo means the southern part of Kaga, today Ishikawa Prefecture. One of the first things you notice when drinking Kikuhime is that the brew is not clear nor colourless. The lack of colour in sake is achieved through a process called carbon filtration. That not looked on too kindly at this brewery as they believe this extraction process also removes flavour and character. So the brewery uses less than 10% of the carbon used in conventional sake brewing, letting the sake keep its original colour and taste.
Kikuhime first opened its doors over 400 years ago in 1570. It is located in the Ishikawa prefecture, situated on the coast of the Sea of Japan in the Chubu Region. What makes Kikuhime unique though, is that they source their rice from the Hyogo prefecture instead. This is because the owner, Yanagi-San believes without a doubt that the best rice is grown there. Kikuhime sake is hand crafted with traditional brewing techniques, the same as they have for centuries. Their toji masters work on the philosophy of quality over quantity and their clear goal is to make sakes that speak of character. Their sake has this timeless and authentic feel that bears no obligation towards trends.
Origin: Ishikawa Prefecture
Japan Class: Ginjo-shu Vol: 720ml