The Sake:
By borrowing the power of the same naturally-occurring lactobacilli that have been produced in the Kiku-Masamune brewery for generations, this carefully; deliberately brewed sake Kimoto Junmai is born in the heart of the Nada ward of Hyogo (a region historically famous for Sake) where the brewery has been operating since the early Edo period of Japan. The sake itself has a deep, round flavor and is excellent at any temperature with nearly any kind of food. There are notes of yogurt, nutty almonds, and a field of flowers. Finishes dry.

Translated Name: 菊正宗 Kikumasamune is a name more than something to be translated.   But in a very whimsical approach to translating, we might say it means, “Traditional Chrysanthemum”

Brewery:  菊正宗 Kikumasamune Brewery
Style:  Kimoto
Prefecture: Nada, Hyogo
Yeast: Kikumasa-Kobo
Rice: Sake Rice
Nihonshu-Do (SMV): +5
Seimaibuai : 73%
Acidity: 1.7
Amino Acids: 1.3
ABV: 15%

Food Pairing:
Richly-Flavored Dishes, Meat and Poultry, Special sushi rolls. PIZZA! Cheeseburgers! =) No really.

Serving:
Enjoy cold or at room temperature, or warmed! Very elegant when warmed.

The Format:
500ml and 1.8L bottle, also 18-Liter box/cube

The Brewery:
Kiku-Masamune is dedicated to contributing to people’s emotional and physical health by providing delicious Japanese sake products that complement Japanese cuisine.

A single thread unites Kiku-Masamune’s history since its founding 350 years ago: the resolute and unwavering pursuit of dryness.
Kiku-Masamune Sake Brewing was founded in 1659, when Japan was ruled by Ietsuna, the fourth Tokugawa shogun. The Kano family built a sake brewery at their residence and began large-scale brewing operations. At the time, the Nada region, where they lived, had not yet become well known for its sake, but the subsequent popularity in Tokyo of sake from Osaka and Kyoto, known as kudarizake , led to a rapid surge in demand for sake from the Nada area. Tokyo residents were particularly fond of sake made by the head Kano family, who produced mostly kudarizake. Incidentally, legend has it that the Kano family received its surname from Emperor Go-Daigo after presenting him with sake made from well water from Mikagezawa some 600 years ago.
*Kano means “to receive with joy and compliments.”

During the Meiji period, Jiroemon Kano (Shukoo), the eighth head of the family, laid the foundation for today’s business by pioneering industry-leading improvements in technology and pursuing a range of initiatives to increase the quality of Kiku-Masamune’s sake in the service of the ideal of “doing whatever it takes to create a better sake.”

It was during this period that the Kiku-Masamune brand was registered as a trademark. From the Meiji period to the Taisho period, the company laid the groundwork for its subsequent development, for example by increasing overseas exports and serving as a purveyor to the Imperial Household Agency.

Customers all over the world enjoy Kikumasamune sake that has been brewed using the same Kimoto method since the Edo period by Kiku-Masamune’s master brewers, who have taken great pride in honoring the brand’s tradition of brewing only dry sake.

◉ Kikumasamune Website
◉ Other items from Kikumasamune at E-Corp