Kikusui “Funaguchi” Kunkou Black
Kikusui · NiigataKikusui Kunkou Black is a Futsushu nama genshu made with sake-lees shochu distilled by Kikusui in place of the regular brewer's alcohol used in Original Gold. The producer describes the same concentrated Funaguchi body with a deeper, more floral aroma from the sake-lees spirit, at 19% ABV and 70% rice polishing.
Why we recommend it
Kunkou Black is a process variation, not a quality tier. Its point of difference is the use of Kikusui's own sake-lees shochu, which changes the aromatic profile while keeping the undiluted, unpasteurized Funaguchi format.
Quick Reference
Best for
Drinkers who want to compare how sake-lees shochu changes aroma within the same concentrated Funaguchi nama-genshu format.
Taste in brief
The producer describes a rich full body, heightened aromatic character from sake-lees shochu, and a long clean dry finish.
What makes it distinct
Uses Kikusui's own sake-lees shochu in place of the regular brewer's alcohol used in Original Gold, giving the black can a distinct aromatic profile without implying a higher quality grade.
Character
Technical profile
Details shown only when verified against a reliable source. How we verify specs →
- Rice variety
- Niigata-grown rice
- Rice polishing ratio
- 70%
- Pasteurization
- Nama (unpasteurized)
- Dilution
- Genshu (undiluted)
- Brewing features
- Canned
- Alcohol by volume
- 19%
- 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; the English page also highlights chilled, frozen, on-the-rocks, and cocktail use.
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Explore further
Sources
- https://tippsysake.com/products/kikusui-funaguchi-kunko (internal_only)
- https://www.kikusui-sake.com/home/jp/products/p003/ (summary_only)
- https://www.kikusui-sake.com/home/en/p/funaguchi_kunko.html (summary_only)