Kikutaka from Fujiichi Shuzou in Inazawa, Aichi, is a sake defined by the meticulous koji work of toji Katsuaki Yamamoto, who ensured every individual grain of rice was fully coated in koji mold before fermentation, producing a sake of exceptional umami depth and full body. Brewed with Kiso River subsoil water at this brewery founded in 1870, Kikutaka carries a flavor philosophy that prizes layered richness over delicate aromatics.
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