Chikuma Nishiki Junmai Daiginjo "Kizan Sanban"

Chikuma Nishiki Junmai Daiginjo "Kizan Sanban"

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Each brewing season Chikuma Nishiki make two tanks of ‘Kizan’. One tank becomes a pasteurised version (known as Hiire) and the other is unpasteurised or Nama. This is the Nama version and is called ‘Kizan Sanban’. This is also Genshu (undiluted) and normally a Genshu Sake would have an alcohol level of 17-20%, but the Kizan Sanban is only 15%. This is achieved by stopping the fermentation a few days before it would normally finish to naturally retain a slightly higher sugar content, which therefore also reduces the alcohol.

The water in Nagano is well known for its purity and Sake produced in the region tend to be higher in acidity. The residual sugar in the Kizan Sanban combined with this refreshing acidity creates a smooth rounded palate with flavors of pear, apple and fennel. Many Ginjo Sake in the market tend to offer predominately aroma with very little flavour profile, however Kizan Sanban is virtually the opposite of this with its rich, round palate and balanced acidity, yet with a very ‘Ginjo’ aromatic intensity. Super delicious!!⁠


  • Location: Nagano
  • Style: Muroka Nama Genshu (unfined, unpasteurized, undiluted)
  • Rice: Miyama Nishiki (Nagano)
  • Polishing: 55%
  • ABV: 15%
  • Yeast: Undisclosed


Located in the Nagano, a landlocked mountainous prefecture in central Japan, Chikumanishiki has been brewing sake since 1681. Utilizing locally grown Miyamanishiki, a rice prized for its ability to grow in the cool climate of Nagano, Chikumanishiki typically makes sake that is well-structured,
flavorful and layered.