Sake + Shochu Gumi

Founded in 1573, Ishikawa's Kikuhime's brews have gained a bit of a cult following among sake maniacs around the world. Dealing exclusively in ginjo and daiginjo styles, the addition of jozo (brewer's alcohol) does wonders for these brews' ability to age gracefully. In fact, Kikuhime loves aging their sakes for long bouts of time under meticulously-maintained chilled conditions, releasing some of these expressions (as old as 15 years or more) under the 'Library Release' brand.  

Find an array of complexity in this yamahai. We get lush watermelon, raspberry, and white chocolate on the nose. The texture is juicy yet firm, with plenty of lactic acid. You can enjoy this crisp sake chilled to accentuate the dry finish, or bring it up to room temperature (or slightly warm) to loosen it up and unleash its explosive acidity and gamier attributes. Drink this showy sake with pasta and lamb ragu or Ethiopian kitfo; if you're able to stock up, its high ABV makes it a great candidate for storing for a nice long time until you're ready to bust it out for the right company. Cellar temperature should suffice.


  • Brewed in Ishikawa, Japan by Kikuhime Shuzo
  • Yamahai Ginjo Genshu
  • Seimaibuai (rice kernal remaining): Yokawa AAA Grade Yamadanishiki 55%
  • ABV 18.5% / SMV: Undisclosed   / Acidity: Undisclosed
  • 24 fl oz (720ml)
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