Kikusui Funaguchi Junmai Ginjo Nama Genshu Aged "Red"
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Tempted by the irresistible notion that their flagship canned "Funaguchi" sake would be delicious if aged, Kikusui’s development team pooled their efforts and created the official aged version: Funaguchi Red!
As time passes in the cold Kikusui cellars, the active enzymes in the sake elevate the already present richness to new levels - the little red can has a hard time holding all the flavor in! Boasting 19% ABV, gorgeous floral aromatics, strong flavor and personality, this full-bodied sake is great at dinnertime or cocktail hour. For fun times and comfortable afternoons.
Brewery: Kikusui Brewery, est 1881
Location: Niigata
Rice: Gohyakumangoku
Polishing: 55%
Yeast: #701
SMV: -4
ABV: 19%
Acidity: 1.7
Pressing: Yabuta
Aging: 6-12 months
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.