Delicious hot or cold, this exceptionally versatile saké has a clean flavour with a strong vanilla finish when chilled and a lovely rich creamy flavour when warmed.
Based in Kobe, Kiku-masamune brewery has been consistently producing outstanding saké for over 350 years (it was established in 1659). With an emphasis on high quality and the use of traditional methods, it has since become one of Japan’s leading saké brands.
Kiku-Masamune focuses particularly on kimoto produced dry saké; kimoto method which involves mashing the moto/shubo starter culture with kai (long sticks) which creates natural lactic acid that then prevents harmful bacteria from damaging the sake and assists brewing; this was the most commonly practised method until the 1900.
This saké is:
Junmai (no added alcohol)
Kimoto (traditional starter method)
Polishing Ratio: 73%
- Hyogo Prefecture