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One of the world's most popular sake -- full-bodied and positively bursting with the fresh and creamy flavor of steamed rice, roasted hazelnuts, caramelized sugar and pungent tropical fruit. Since Funaguchi's birth in the 47th year of the Showa period (1976) it has become beloved all over Japan, popular for home and restaurant consumption, and even as a portable treat for hikers and mountain climbers.
Brewery: Kikusui Brewery, est 1881; 菊水酒造
Location: Niigata
Rice: Gohyakumangoku
Polishing: 70%
Yeast: #701
SMV: -3
ABV: 19%
Acidity: 1.7
Pressing: Yabuta
Pasteurization: none; this nama genshu is micron filtered to remove yeast and bacteria, but enzymes are still present and active. As such, this is best stored in the fridge but unlike most nama, it can manage outside of the fridge for at least a few days.
With 130 years of history on their shoulders, the Kikusui Sake Company of Niigata prefecture built themselves up from the bottom. The name "Kikusui" is a reference to a Noh theatre play, wherein the dew (Sui) from the petals of chrysanthemums (Kiku) grant eternal life. In 2004 they established the Kikusui Sake Research Institute in an effort to both raise the bar on the quality of their offerings and wrestle with concepts such as enjoyment of sake, and sake culture. In 1976, Kikusui was proud to introduce "Funaguchi": Japan's first commercially available Nama (unpasteurized) sake.
Cheeseburger, Shiokara (heavily salted fermented fish), Szechuan Cuisine & other strongly seasoned Chinese Cuisines, Chicken Empanadas, Ramen, Pizza, Mountain House backpacking meals...you name it. If it's strongly flavored, Funaguchi will do well.