Each brewing season Chikuma Nishiki make two tanks of Kizan Sanban. One tank becomes a pasteurised version [known as hiire] and then there is the version we choose to import to Australia which is unpasteurised or nama. We love this version of Kizan Sanban because of its lively, fresh palate. Normally a genshu [undiluted] sake would have an alcohol level of 17-20%, but the Kizan Sanban is only 15% as when brewed the fermentation is stopped early to naturally retain a higher sugar content, which therefore also reduces the alcohol. This residual sugar combined with its refreshing acidity creates a smooth rounded palate with flavours of apple and aniseed. Many ginjō sake in the market tend to offer predominately aroma with very little flavour profile, however Kizan Sanban is virtually the opposite of this with its rich, round palate and balanced acidity.
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