| Brand | Kiku-masamune |
| Region | Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Junmai, Kimoto |
| ABV | 15% / Rice Polishing: 73% |
Product details
Kikumasamune Kimoto Junmai reflects the long heritage of Kiku-Masamune, a producer founded in 1659 in Nada, Hyogo, a region historically associated with Japanese rice-based craftsmanship. The expression is made using the traditional Kimoto method, in which naturally occurring lactic acid bacteria are allowed to play an important role in developing robust yeast, rather than relying on commercially added lactic acid. This painstaking process supports a strong fermentation and contributes to the distinctive dry character and depth associated with Kiku-Masamune’s Kimoto range. The producer describes this Junmai as having a broad, layered character and deep flavor, reflecting generations of knowledge preserved in the Nada tradition.
Kikumasamune Kimoto Junmai offers a deep, rounded flavor with a refined dry character and satisfying depth. Its balanced profile is designed to remain expressive across different serving temperatures, making it especially versatile at the table. It complements Japanese cuisine, richly flavored dishes, meat and poultry, and special rolls, where its depth and dry character can provide a harmonious counterpoint to savory flavors.
