Kikusui - Funaguchi - Jukusei

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It may seem a counterintuitive to age an unpasteurized sake, whose purpose is often to be drunk as soon as possible for maximum freshness. But the brewers at Kikusui found that agi ng their “Funaguchi” for one year in a low-temperature environment allows the active enzymes to deepen and round out the flavor. This undiluted sake has a slightly heavier mouthfeel and a mellower, sweeter taste than the others in the series. Show more