Kikuhime Daiginjo Aged 10 Years "Kukurihime"

KIKUHIME KUKURIHIME
Daiginjo, Ishikawa-prefecture

Rice: Hyogo Yokowa AAA-rated Yamada Nishiki polished to 50%
Water: Medium-hard Hakusan underground well water

Named after the goddess of Hakusan Mountain, where the brewery sources its water, Kukurihime represents the pinnacle of sake-making at Kikuhime. 
Every year, the brewery selects the finest tank of Daiginjo for that year, setting it aside to age at low temperatures for at least 10 years, allowing its flavors to deepen and evolve. This Daiginjo represents the cumulation of Kikuhime Brewery's knowledge in sake production and aging.

Kukurihime is an intricately complex sake with a supple, dry character. Through aging, the initial fruity Ginjo aromas of melon and green apple have matured into intricate scents of incense and sandalwood, while vibrant flavors are balanced by a delicate nutty essence. After a decade of aging, Kukurihime achieves a harmonious balance, poised to develop further over time.

Round mouth-feel, deep umami with sweetness, sharp aftertaste.
Best serve at 46-60°F.

Pairing; Sushi, sashimi, Yakitori w/salt, Tempura w/salt, Chilled or warmed tofu, Edamame, Chicken piccata, Quiche Lorraine w/bacon and spinach,
Stuffed cabbage roll, Stir-fried scallops and asparagus, Steamed crab dumpling, Bacon and Chinese cabbage cream soup, sautéed shrimp and tofu.