Kikusui Organic Junmai Ginjo Sake, Japan

Honeysuckle, ripe banana, and fresh honeydew open with gentle fragrance and a clean, softly dry profile. Kikusui Organic Junmai Ginjo Sake, Japan is brewed entirely from certified-organic Koshihikari rice, polished to 55%, at Kikusui’s dedicated organic-certified facility. It reflects a family brewery’s longstanding balance of careful tradition, technical innovation, and respect for the agricultural landscape of northern Niigata.

Product Details:

• Producer: Kikusui Sake Co., Ltd.
• Owner: Takasawa family
• Class: Junmai Ginjo
• Rice: 100% organic Koshihikari
• Farming: Certified-organic rice cultivation
• Rice-Polishing Ratio: 55%
• Sake Meter Value: +2
• Acidity: 1.4
• Ingredients: Organic rice, water, koji, and yeast
• Production: Junmai brewing under segregated certified-organic production controls
• Certification: USDA Organic under the National Organic Program; certified by OCIA International
• Other: Gluten-free, with no additives or preservatives
• ABV: 15%

Sensory Description:

A gentle honeysuckle aroma introduces ripe banana and fresh honeydew, followed by a smooth, lightly rounded palate. Subtle fruit sweetness is balanced by a quietly dry structure and refreshing clarity. The finish is clean and composed, allowing its floral and melon notes to linger without overwhelming food.

Producer’s Background:

Kikusui Sake Co., Ltd. was founded in 1881 and remains under the leadership of the Takasawa family, with fifth-generation president Daisuke Takasawa at its helm. The name Kikusui refers to the chrysanthemum dew celebrated in the Noh story Kikujidō as a source of longevity. After rebuilding its brewery in 1969, Kikusui replaced the traditional tōji hierarchy with an integrated production team and continued investing in research, controlled brewing, and modern quality systems.

Kikusui received Japan’s first USDA National Organic Program certification for domestically brewed organic sake in 2007. This bottling is made from organic Koshihikari grown at a dedicated site in Agano and brewed at the Setsugoro Brewery, where access, equipment, ingredients, and production scheduling are carefully controlled to prevent contact with non-organic sake. Since 2009, Kikusui has also contributed a portion of its organic sake sales to a local organization working to preserve the Kajikawa River environment.

Serving Suggestions:

Serve lightly chilled at approximately 10 to 12 degrees Celsius in a small white-wine glass or traditional ochoko to emphasize its floral fragrance and clean texture. Pair with sashimi, fresh shellfish, roasted vegetables, lightly seasoned poultry, soft cheeses, or other dishes that would suit a crisp, aromatic white wine.