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From Ishikawa Prefecture, Kukurihime is crafted using Yokowa AAA-rated Yamada Nishiki rice milled to 50% and medium-hard Hakusan underground well water, with an ABV of 18.5%. Named after the goddess of Hakusan Mountain, where the brewery sources its water, Kukurihime represents the pinnacle of Kikuhime's sake-making expertise. Each year, the brewery selects a single tank of its best daiginjo, setting it aside for low-temperature aging over 10 years to allow the flavors to deepen and evolve.
The result is a deeply complex, supple, and dry sake. The once-fruity ginjo aromas have transformed into rich, layered scents of incense and sandalwood, while the bright, vibrant flavors are balanced with light nuttiness. After a decade of aging, this sake has achieved an exquisite tension between its elements, though it is expected to continue evolving with further aging.
