Fresh and Light Sparkling Sake
Kura means sake-brewery, and Shizuku is the first run of sake. Kurashizuku's flavor, color and fragrance are enriched by the careful first steaming and pressing of its rice.
Often called "antique" sake, Kurashizuku is Usu-Nigori, i.e. sake that has some few sake yeast, rice and koji in the bottle while the bulk remains behind on the filtering cloth as Sake-Kasu {"cake"}.
Kikusakari Sakes
Materials - The most important factor of Sake brewing is the quality of the rice. We polish rice, scraping off the proteins and fats that are unnecessary components for brewing. The grade of the sake is set by the quality of the polished rice. The highest class sake is called DAIGINJO, which is brewed with 50% polished rice. 30% polished is average for common sake brewing, but most of the products in Kuichi Syuzou are brewed with rice polished down 40% with the same standard as DAIGINJO.
Sake contains 80% water, and thus plays an important role in brewing sake. Kiuichi uses natural, hard water from a spring with water suitable for fermentation.
Awards
There are a lot of Sake-competitions in Japan with the most prestigious one held by the National Tax Administration.
The National Tax Administration only judges sakes that are exclusively brewed for the competition. KIKUSAKARI sakes have received many prizes since the first display in 1988.
1988,1989,2001 Silver & 1990,1992,1998,1999 Gold
The Magazine "TOKUSENNGAI" holds a yearly sake-competition. KIKUSAKARI KURAKAGAMI DAIGINZYOU was chosen to remarkable first rank in January of 2000.
Kurashizuku Sake
Alc./Vol.: 16.0
