Origin: Ishikawa, Japan
Volume: 720ml (per bottle)
ABV: 17% to 18%
Ingredients: Rice, Koji (Koji mold) and Distilled alcohol
Sake Rice: Yamadanishiki (produced in Yokawa, Hyogo, 特A地区 (Special A area), Japan)
Seimai Buai (Milling ratio): 50% (50% remaining)
Aging: About 5 years (blends with several vintages)
Tasting Notes: Deep flavours, rich caramel and brown sugar from long aging, soft velvety, elegant, dry and full bodied.
Kikuhime Daiginjo was first launched in 1968. This aged Daiginjo is a representation of Kikuhime. Enjoy slightly chilled.