Kikusui “Funaguchi” Aged Red
Kikusui · NiigataKikusui Aged Red is a Ginjo nama genshu aged at the brewery for at least one year at low temperature. Kikusui describes deeper richness and a thicker, smoother mouthfeel than fresh Original Gold while retaining the 19% undiluted Funaguchi format.
Why we recommend it
Aged Red is the clearest controlled comparison within the Funaguchi family: the producer deliberately ages the sake for at least a year, so the difference from fresh Original Gold is about maturation rather than a prestige ladder.
Quick Reference
Best for
Drinkers who want a side-by-side demonstration of how low-temperature aging changes a concentrated nama genshu.
Taste in brief
Kikusui describes deeper richness and a thicker, smoother mouthfeel after at least one year of low-temperature aging, compared with the fruity freshness of Original Gold.
What makes it distinct
The brewery holds this Funaguchi for at least one year at low temperature before release, making maturation itself the defining difference from fresh Original Gold.
Character
Technical profile
Details shown only when verified against a reliable source. How we verify specs →
- Rice variety
- Niigata-grown rice
- Rice polishing ratio
- 55%
- Pasteurization
- Nama (unpasteurized)
- Dilution
- Genshu (undiluted)
- Brewing features
- Aged, Canned
- Alcohol by volume
- 19%
- Aging
- jukusei · Producer-confirmed: aged for at least one year at low temperature before release.
- Recommended temperature
- Chilled (8–12°C), Room temperature (15–20°C), Lukewarm (35–40°C), Hot (50–55°C)
How to serve
The current Japanese producer page supports on-the-rocks, chilled, room-temperature, lukewarm, and hot service.
Explore further
Sources
- https://palateproject.co/products/kikusui-funaguchi-jukusei (internal_only)
- https://www.kikusui-sake.com/home/jp/products/jukusei/ (summary_only)
- https://www.kikusui-sake.com/home/en/p/funaguchi_aged.html (summary_only)