Cazcabel blanco tequila, lemon, cranberry, apple, cinnamon and proseco served over ice.

Honey Crisp Spritz

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Full body with bold flavors and aromas of ripe melons, green apples, with long finish

Place the unopened can of Kikusui Funaguchi Gold in the refrigerator for at least 2 hours (or 30 minutes in the freezer) to ensure it is well chilled. Sake drinks best cold for bright fruit aromatics and a clean finish.

Chill

If using ice, place a single large ice cube or sphere into a rocks glass. For a stemmed wine glass, skip the ice to preserve aromatics and enjoy at a slightly warmer chilled temperature.

Prepare glass

Carefully open the chilled can right before serving. Pour the sake gently into the prepared glass: for a neat serving, pour the entire can (typically 180–200 ml) into the glass. If using a rocks glass with ice, pour to about 3/4 full to avoid dilution; if using a wine glass, pour 120–150 ml to allow room for aroma.

Open and pour

Float a thin lemon wheel or yuzu slice on the sake’s surface or clip it to the rim. Optionally slap a mint sprig between your palms to release aroma and tuck it beside the lemon. If desired, lightly microplane a small amount (about 1 tsp) of citrus zest over the top to enhance the melon & green apple notes — use sparingly to avoid overpowering the sake’s delicate flavors.

Garnish and finish

Present immediately while cold. Sip slowly to appreciate the full-bodied mouthfeel, bold ripe-melon and green-apple aromas, and the long finish. If the can contains more than you want to drink at once, reseal with a small can cap or pour remaining sake into a sealed bottle and refrigerate; consume within 24–48 hours for best quality.

Serve

Choose glassware that suits the occasion: a short rocks glass with a single large ice cube gives a slightly chilled, more relaxed experience with gentle dilution; a stemmed white wine glass concentrates aromatics for tasting. Clean glassware beforehand to avoid off-odors.

Kikusui Funaguchi Can "Gold" (chilled)

Large ice cube or sphere (optional)

Thin lemon wheel or yuzu slice

Fresh mint sprig (optional)

Neutral glass (rocks glass or stemmed wine glass)

Optional: small microplane of citrus zest (lemon or yuzu)

Kikusui Funaguchi Can "Gold"

An enticing and elegant floral aroma with refreshing acidity and grainy umami notes

Oze No Yunidoke Junmai Daiginjo Genshu "Dragon God"

Dry and crisp, the flavors are dominated by mixed nuts, fresh cut green grass and other earthier flavors

Tentaka Tokubetsu Junmai "Hawk in the Heavens"

Invigorating cedar aroma and soft yet bright flavors that leads to dry finish

Kikumasamune Taru Junmai "Cedar Barrel Sake"

A fruity nose of lime and melon with bold hints of fennel, white pepper and allspice. The flavors gravitate to ripe cantaloupe and luscious minerality

Fukucho Junmai Ginjo "Moon on Water"

Robust and complex aromas of green apple and honey with a very creamy texture

Kikusui Nigori  "Perfect Snow"

Highly aromatic with clean and neat fruit grain notes

Nanbu Bijin Tokubetsu Junmai "Southern Beauty"

Make Kikusui Funaguchi Can "Gold" Recipe in just 10m. Full body with bold flavors and aromas of ripe melons, green apples, with long finish

Kikusui Funaguchi Can "gold" Recipe

Descriptors

Tasting Notes

Food Pairings

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