Kikuhime Daiginjo

Kikuhime Brewery was founded in 1573 by the Yanagi family in Ishikawa Prefecture. Started from 1941, the brewery took the honor of purveyor to the Imperial Household Agency.
Kikuhime Daiginjo's first vintage was launched in 1968. Kikuhime takes over traditional brewing way of Ginjo, and creates the new role model of Ginjo. This aged Daiginjo is blended with vaious base wines with different aging periods (around 5 years).

Recommended way to drink: Best served in room temperature (15 - 20 degree Celsius). Can also chilled to 5 - 10 degree Celsius
Tasting Notes: Deep flavour, rich taste like caramel and brown sugar origin from long aging, elegant taste, dry, full body.
Food pairing: tempura, fowl and grilled meats.

Volumn 720ml
Grade Daiginjo
Rice Yamadanishiki (produced in Yokawa, Hyogo, (Special A area), Japan)
Rice Polishing Ratio 50% rice polishing
Alcohol content 17 degrees
Nihonshu-do +5
Production Region Ishikawa Prefecture
Winery Kikuhime Co., Ltd