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Kikusakari Zenkouji

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Brewed by Kiuchi Brewery (Hitachino)
Style: Saké - Junmai
Konosu, Naka, Ibaraki Prefecture, Japan
Serve in Guinomi, Masu, Ochoko


on tap


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RATINGS: 5   MEAN: 3.28/5.0   WEIGHTED AVG: 2.99/5   EST. CALORIES: 480   ABV: 16%
Koji mold {fungus} is necessary for the brewing of sake. Koji mold is a change agent, ie Koji will break down the starch molecules {long chains} into small chains of molecules and eventually into sugar. The sake yeast will then take over and convert those rice sugars into alcohol and CO2. Typically, only a tiny portion of the steamed rice is incolulated with Koji mold. The Koji mold will then start its “magic”. A yeast starter {“moto”} follows next {combination of steamed rice, water, koji mold, and yeast}. The “moto” is then transferred to a larger vat where the same mix of water, steamed rice, and koji will be added {typically} three more times over the next four days {this fermenting mixture is called “moromi” } Now here comes the difference to an ALL KOJI Sake: The entire steamed rice {not only a tiny fraction of it} will be inoculated with koji. This will lead to a much higher intensity and speed of starch break down {higher degree of aminoc acid and lactic acid} . In addition, many more sugar molecules will be available for the “yeast attack”

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
BeerandBlues2 (12198) - Escondido, California, USA - NOV 25, 2012
Bottle. Pours clear dirty gold to rusty orange. Aroma is lightly sweet rice, plum and pear esters with faint cooked, caramelized bananas. Flavor is sweet, almost nutty rice, cooked pears and bananas with a sweet, lightly drying finish. Full body.

   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 18/20
redlight (2318) - Orlando, Florida, USA - DEC 8, 2008
bottle from Knightly Spirits. Fruity aromas, sweet rice, spicy. Pours dark for a sake, golden, almost amber. The flavor is sweet and smooth, i do not detect the 16 percent at all. One of my favorite sakes i think.

   AROMA 8/10   APPEARANCE 3/5   TASTE 7/10   PALATE 4/5   OVERALL 15/20
Beerlando (3342) - Orlando, Florida, USA - MAY 22, 2008
Wow, another great sake from these guys. Pours as dark as almost any sake I’ve previously encountered. The color is almost an apple juice shade of yellowish-gold. The still body looks moderately syrupy, leaving some nice legging on the cup. The aroma is sweet, as this style should be, with strong notes of koji, lemon chiffon, rice pudding, and a touch of cinnamon. There is a mild alcoholic heat to the nose, but not anything that is offensive. The flavor shows alot of koji funkiness, with its signature twang showing stronger than normal. The lemony tartness works surprisingly well with moderate cinnamon and tapioca creaminess. Medium-full bodied, sweet and silky smooth, it finishes with just a slight tickle in the back of the throat. Overall, this is an excellent sake for satisfying the sweet tooth.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 2/5   OVERALL 10/20
BlackDonald (1126) - Gulf Shores, Alabama, USA - MAY 13, 2008
There is not much of an aroma here, a slight bit of mineral, a tad bit of subtle spiciness. The flavor is slightly bland with very light subtle flavors, tastes very clean, with an earth mineral quality. Not sure what to make of this as I have not had a lot of experience with sake. I really think this might need some regional cuisine to really bring it to its full potential.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 7/20
eaglefan538 (3032) - Wilmington, Delaware, USA - JAN 5, 2008
375ml bottle from DragonStout, Kikusakari Zenkouji, blue bottle. The pour was flat, off clear color, not a lot going on there, my first rated Sake, not my first sake, though, for sure. The aroma was vanilla tapioca pudding with some sort of a spice that was off. The flavor followed, not a lot more to comment on beyond the notes on aroma. A nice change of pace, but if I hadn’t done much more than this among the sakes of Japan, I would dismiss them all for the sake of beer. Thanks, Brian, for this neat experience.

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