The Sake:
Silky smooth and smartly chic in a chic frosted glass bottle, Kinushiro is a Junmai grade Nigori sake with a clean and refreshing aftertaste and a full but elegant character.  Bright tropical fruit abound on the palate, with melon as the star of the show.  The rice of the nigori is faintly noticeable and adds very moderate texture in the most silky way possible.

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.”   Kinushiro = Silky White

Brewery:  菊正宗 Kikumasamune Brewery
Style:  Nigori
Prefecture: Nada, Hyogo
Rice: Sake Rice
Nihonshu-Do (SMV): -40
Seimaibuai : 73%
Acidity: 1.2
Amino Acids: 1
ABV: 10%

Food Pairing:
Yakitori, Yakiniku and other grilled foods. (Anything with the word yaki, basically, ha ha!)  We also enjoy this sake with fruity desserts and spicy buffalo wings.  Yum!

Serving:
Enjoy cold or at room temperature.  Even on ice is nice.

The Format:
500ml only

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