ISHIKAWA・Tsurugishinmachi, Hakusan city
KIKUHIME KUKURIHIME
きくひめ くくりひめ ／ KIKUHIME KUKURIHIME
Daiginjo
This is the highest grade Kikuhime, the sake whose name is derived from the goddess venerated at Shirayama Hime Shrine.
To make this sake, the brewery selects the highest quality ginjo-shu to mature for an additional ten years; it's a sake that was perfected over the course of many years.
The refined, silky flavor is truly one of a kind; it can only be developed through long-term maturation.
To drink KUKURI-HIME is to drink the lapse of time.
- Sake brewery
- 菊姫合資会社
Flavor profile
Recommended temperature
chilled
room temperature
Heated
Sake vessels
A glass that widens at the rim is recommended in order to maximize the fragrance.
Food pairing
This sake has a complex and rich flavor profile that was developed through long-term maturation. It pairs great with otsumami (snacks to go with alcohol) that has unique aroma and flavor: miso-fermented tofu and smoked salmon.
Sake profile
| Prefecture | ISHIKAWA |
|---|---|
| Municipality | Tsurugishinmachi, Hakusan city |
| Type of sake | Daiginjo |
| Ingredients | rice , rice-koji , brewers-alcohol. |
| Sake rice | Yamada Nishiki (山田錦) |
| Location of sake rice production | Yokawa-cho, Miki city, Hyogo prefecture |
| brewing water | Mt. Hakusan's underground water |
| Rice polishing ratio | 50% |
| Acl / Vol. | 17% |
| NihonshudoSake meter value | +7.0 |
| Flavor | Dry |
Type of sake
Rice polishing ratio
50% or lower
Rice polishing ratio
60% or lower
Rice polishing ratio
70% or lower
Rice polishing ratio
80% or lower
Junmai
Daiginjo
Junmai
Ginjo
Tokubetsu
Junmai
Junmai
Daiginjo
Ginjo
Tokubetsu
Honjozo
Honjozo
Futsu