Kikuhime Yamahai Ginjo Genshu Origarami Sake NV 1.8Ltr

*Yokowa AAA Rated Yamada Nishiki milled to 55%
*Made in the time consuming Yamahai method, naturally developing lactic acid and picking up influence from the environment.
*Origarami is a style where fine rice particles are left in the sake, leaving it hazy, with a silken texture and subtle sweetness.
*Complex, dry, powerful.
*A dynamic and exciting sake able to pair beautifully with an unusually broad range of foods, particularly well matched to spicier foods like Szechuan and Thai cuisine.
*Meant to be enjoyed within the year, but aging will soften the citrus edges and integrate into the creamy base.

• Country: Japan
• Region: Ishikawa
• Size: 1.8Ltr
• Alcohol by Vol: 19.0%

Varietal

Sake

Sake is a Japanese rice wine made from fermented rice, water, yeast, and koji mold (Aspergillus oryzae), which converts starch into fermentable sugars. Unlike beer, which undergoes sequential fermentation, sake is brewed using multiple parallel fermentation, where saccharification and fermentation occur simultaneously. It typically ranges from 13-16% ABV and is classified based on rice polishing ratio and whether brewer’s alcohol is added. Sake styles vary widely. Junmai sakes, made without added alcohol, tend to have a rich, umami-driven character, while Ginjo and Daiginjo sakes—brewed with highly polished rice—offer delicate, aromatic profiles with notes of melon, pear, and floral elegance. Futsushu, an everyday table sake, is less refined but widely consumed. Sake can be enjoyed chilled, warm, or at room temperature, depending on the variety. With a smooth texture and balanced acidity, it pairs well with sushi, tempura, grilled fish, and a variety of Japanese dishes.