Kikusui Shuzuo Junmai Ginjo

Kikusui Shuzuo Junmai Ginjo, a fascinating Japanese sake that's made its way to restaurants in the USA! Let's dive into the world of this premium sake and explore its characteristics, brewing process, and what makes it special.

What is Kikusui Shuzuo Junmai Ginjo?

Kikusui Shuzuo Junmai Ginjo is a type of Junmai Ginjo sake, which is a premium category of Japanese sake. "Kikusui" is the brand name, and "Shuzuo" refers to the brewery. "Junmai Ginjo" is a classification of sake that indicates a high-quality, premium product.

Brewing Process:

To produce Kikusui Shuzuo Junmai Ginjo, the brewery follows a traditional brewing process:

1. Rice selection: The brewery uses high-quality Japanese rice, specifically the Gohyakumangoku and Yamada Nishiki varieties, which are known for their starch composition and flavor profile.

2. Rice polishing: The rice is polished to remove the outer layers, leaving about 50% of the grain. This process increases the starch concentration and removes impurities.

3. Koji fermentation: A special fungus called Aspergillus oryzae (koji) is added to the rice to break down the starches into fermentable sugars.

4. Moromi fermentation: The rice, koji, and water are combined and fermented at a controlled temperature (around 10°C) for 20-30 days. This step converts the sugars into alcohol.

5. Pressing and filtering: The fermented liquid is pressed and filtered to separate the sake from the rice solids.

Characteristics:

Kikusui Shuzuo Junmai Ginjo is known for its:

Food Pairing Suggestions:

This sake pairs beautifully with a variety of dishes, including:

Tips for Enjoying Kikusui Shuzuo Junmai Ginjo:

Now that you know more about Kikusui Shuzuo Junmai Ginjo, you're ready to try it at a restaurant in the USA! When you order, be sure to ask your server about the best food pairings and any special serving suggestions.