Commands a crisp acidity that leads into a rich and smooth finish. The intense umami on the back palate brings out flavors in accompanying food pairings. This extraordinary sake is brewed with 100% Yamada Nishiki rice from Hyogo's Yokawa region, which is one of the few places with rice fields and conditions capable of producing Special-A grade Grand Cru sake rice. Together with the famed miyamizu, a historically revered sake brewing water, and pressed using a yabuta machine that allows for the sake to be pressed consistently with zero oxygen exposure.
Our superbly balanced Junmai Dai-Ginjo is distinguished by slight, soft sweetness and elegant fragrance; a smooth finish; and an understated, mellow aftertaste.
Kiku-Masamune Koujo Junmai is something out of the ordinary in contrast to other typical junmai Sake from Kiku-Masamune brewery. Koujo Junmai is brewed using the brewer's newly invented original yeast, Kikumasa HA14. This new yeast brings out the fruity Ginjo characteristics without milling the rice to Ginjo standards. Nose of crisp apple and its delicate sweetness is uniquely balanced with the original umami of Junmai.
Kiku Masamune's latest masterpiece - a Kimoto Junmai Daiginjo - has an elegant fragrance, gentle and delicate mouthfeel, and the deep and distinctive flavor of kimoto sake which brings everything into a balanced and harmonious crescendo.