Kikuhime, Origarami Yamahai Ginjo Genshu Sake

Brewery: Kikuhime Shuzo • Prefecture: Ishikawa • Rice: AAA Yamada Nishiki from Yokowa milled to 55% • Water: Medium-hard Hakusan underground well water  • ABV: 18.5%

• 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.