| Brand | Kiku Masamune |
| Region | Kobe, Hyogo, Japan |
| Spirits Type | Sake |
| Spirits Style | Kimoto Junmai Daiginjo |
| ABV | 16% / Rice Polishing: 50% |
Product details
Rooted in the storied legacy of a house established in 1659 in the Nada region of Hyōgo Prefecture, this creation reflects a bold blend of heritage and intent. The house has long pursued a distinctly dry character through its use of a venerable fermentation tradition known as the “kimoto” method — a labor-intensive approach that builds depth, clarity and structure. In this example, that same discipline is directed toward a fresh, food-friendly profile: bright yet confidently dry, refined yet substantial, crafted with the goal of enhancing dining rather than merely existing as a standalone treat.
On approach, you’ll sense an inviting whisper of finely polished grain with subtle hints of orchard-fruit and floral lightness, leading into a crisp, clean frame. The body carries a refined richness without heaviness, offering a gentle sweet-savory interplay, which then draws into a well-defined finish — dry, focused, and lingering with an echo of the rice-derived depth. Altogether, it presents as a beautifully balanced companion for cuisine, especially where you’d like something that complements flavors rather than overwhelms them.
