*KOUEIGIKU KIBOU


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This sake is produced by Koueigiku in the spring and is held in low temperature refrigerated storage in the brewery over the subsequent months, to develop a deeper, rounded, well-integrated palate and acidity prior to release. This sake is made from Hokkaido Kita Shizuku rice using the brewery’s version of a kimoto starter technique to encourage the activity of natural lactic acid bacteria. The result is a rich sake with aromas of grilled peaches, dried apricots, brown mushroom and chestnuts and a palate which broadens with velvety ripe persimmon, brown sugar, toasted rice and hints of coffee, chocolate and tamari. Layers of complexity and cleansing acidity on the finish.

This sake has had no charcoal fining or water dilution and is unpasteurised (muroka nama genshu). Please respect the opening of the bottle by applying a finger to the pressure cap to ensure a release of the contained natural fermentation gases in a controlled manner. It requires refrigeration at all times – during storage and after opening. The sake is named Kibou (Japanese Kanji 幾寡) which references the ‘almost full moon’ but when spoken it sounds like another Japanese word meaning ‘hope’ so a pleasing play on words to create a pseudo double meaning.

  • Brewery: KOUEIGIKU SAKE BREWERY
  • Region: Saga
  • Classification: Junmai Nama Muroka Genshu
  • %ALC/VOL: 15%
  • Net Volume: 720ml; 1.8L
  • Rice: Hokkaido Kita Shizuku
  • Rice Polishing Ratio: Undisclosed
  • SMV (Sake Meter Value): Undisclosed
  • Serve: Cold | Warm
  • Matching Food: Braised Beef, Mushrooms, Truffles and Rich, Full-Flavoured Sauces. 

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