International Sake Institute, LLC
International Sake Summit 2002
Voted "Best Daiginjo (Ultra Premium) in America"
"A truly classic sake, Gekkakow Vintage 1999 by Kiuchi Sakery in Japan scored the highest score of the competition a 92 out of 100"
Judge's Tasting Notes:
"Beautifully bright pineapple-coconut scent with licorice nuances; fine, silky entry with salt-watery flow, rounded fullness in the middle, and a mouth watering, nectarine-like finish tinged with a whispering sweetness."
Our most prestigious Sake. Gekkakow is brewed fromYamada Nishiki rice polished all the way down to 35%. Cold matured for over three years.
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.
Pair with dry-aged ribeye
Vintage Gekkakow
Alc./Vol.: 17.0
