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Kikka has a nice persistance of fruits that bring a lot of freshness and flavour. It is interesting if you leave it in your glass during tasting so that it can slowly evolve. We suggest you savour Kikka with dishes that have an asserted taste, even powerful, such as mushroom tempura , smoked fish , crab, grilled parslied meat , vegetable broth , or sukiyaki, Japanese version of « pot au feu ». With a frame that could be compared to some wines, with lovely acidity, also a great idea to taste Kikka with cheese.
Kikka (a citrus flower) is Junmaï – Nama-Genshu, meaning there was no water or alchol added and is not pasturized. It has a fresh nose and evokes the taste of champagne, and oak wood. The mouth is complex and smooth, slowly evolveing to more mineral sensations and supported by notes of cocoa, bitter oranges and pears.
Powerful, intense, full of freshness
橘花 純米生原酒 浅舞酒造（秋田県）
30cl - alc. 17.5% vol.