Kikumasamune

Kikumasamune is a venerable sake brewery with over 360 years of history, deeply rooted in the Nada Gogo region of Hyogo Prefecture, a renowned area for sake production. The brewery is particularly celebrated for its unwavering commitment to the traditional "Kimoto method" of sake brewing. This labor-intensive and time-honored technique involves cultivating natural lactic acid bacteria to create a robust starter mash, which ultimately imparts a distinctive character to the sake. The result is a powerful, full-bodied, and distinctly dry sake that embodies the true essence of traditional Japanese brewing. Kikumasamune sake is characterized by the inherent umami of the rice, a clean, sharp finish, and a remarkable versatility that makes it an outstanding companion to a wide array of Japanese and international cuisines. It is a brand cherished by connoisseurs and newcomers alike who seek an authentic, traditional sake experience with a firm, dry profile.

¥3,065