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Koei Kiku "Kibo" Natural Lactic Acid Bacteria Fermented Unfiltered Raw Sake R5BY Ice-Aged [Scheduled to arrive mid-October]

Koei Kiku "Kibo" Natural Lactic Acid Bacteria Fermented Unfiltered Raw Sake R5BY Ice-Aged [Scheduled to arrive mid-October]

佐賀県／光栄菊酒造

This unfiltered, unpasteurized sake is made from Hokkaido-grown "Kita Shizuku" rice and brewed using natural lactic acid bacteria (kimoto brewing). The sake from the Reiwa 5 brewing year will be ice-aged and released in the fall of 2025.

Specific name, etc.: Junmai / ALC (%): 16.0 / Main ingredient: North Drop / Rice polishing ratio (%): / Yeast: / Sake meter value: / Acidity: / Amino acid content: / Brewing year: 2023

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥2,035
¥2,035
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Producer/Brewery ( Saga Prefecture/Koei ​​Kiku Brewery )

This brewery, located in Ogi City, Saga Prefecture, was founded in 1871 (Meiji 4). In 2006, it closed its doors after a long history of 135 years, but under a new management structure led by a director who had worked on famous TV programs, it overcame difficult hurdles such as securing a brewery for production and obtaining a sake production license, and with the addition of Yamamoto, the spirited master brewer of Aichi Prefecture's "Kikutaka," it began selling its sake in December 2019. It quickly became a popular brewery.

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