Kikusui Organic Junmai Ginjo Sake, Japan

Pure, aromatic, and gently dry, Kikusui Organic Junmai Ginjo brings an unusually rigorous organic approach to one of Niigata's signature brewing styles. It is made entirely from organic Koshihikari rice grown in Niigata Prefecture and polished to 55%, allowing the grain to retain character while achieving the fragrance and refinement expected of Junmai Ginjo. Honeysuckle, ripe banana, and honeydew melon emerge over a clean, refreshing palate, creating a sake with enough delicacy for an aperitif yet enough presence to accompany a wide range of foods.

Product Details:

• Rice: 100% Organic Koshihikari
• Rice Source: Sawaguchi, Agano City
• Rice Polishing Ratio: 55%
• Ingredients: Rice and rice koji
• Organic Certification: Certified organic through OCIA International; recognized as USDA organic
• ABV: 15%

Sensory Description:

Delicate honeysuckle introduces an aromatic profile of ripe banana and fresh honeydew melon. The palate is clean and gently dry, with the melon-like fruit carrying through a smooth, restrained texture rather than becoming overtly sweet. Subtle floral fragrance provides lift while the polished rice contributes a composed, seamless character. The finish is crisp and refreshing, balancing aromatic generosity with the understated precision associated with Niigata sake.

Awards & Accolades:

• Best of Class Gold Medal: Los Angeles International Wine Competition, 2017

Producer's Background:

Kikusui Sake Co. was founded in 1881 in Niigata and remains under the stewardship of the Takasawa family, with fifth-generation president Daisuke Takasawa leading the company today. The Kikusui name draws from the classical Noh story of chrysanthemum water associated with longevity, combining the Japanese words kiku, meaning chrysanthemum, and sui, meaning water. Over more than a century, the brewery has balanced traditional sake culture with a willingness to innovate, including the establishment of its Sake Culture Research Institute and the development of pioneering products such as Funaguchi, Japan's first commercially available canned nama sake. Organic Junmai Ginjo reflects another aspect of that approach. Kikusui identifies it as Japan's first USDA-certified organic sake, while its Setsugoro Brewery became the first sake brewery in Japan certified for organic operations. Organic production is carefully isolated from other brewing, with ingredients, equipment, handling, and access controlled to preserve the integrity of the finished sake.

Serving Suggestions:

Serve slightly chilled, approximately 8 to 12 degrees Celsius, to emphasize the sake's floral fragrance, melon fruit, and clean finish. Its gently dry profile makes it an excellent aperitif as well as a versatile partner for food. Pair with sashimi, sushi, oysters, fresh seafood, grilled white fish, roasted vegetables, lightly dressed salads, tofu, mild cheeses, or delicate chicken dishes. Its aromatic but restrained character also makes it particularly effective with dishes that would normally suit a crisp, aromatic white wine.