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This one is something uncommon in the sake world—a blend of multiple batches of different sake! They all use the same rice and water so there is some consistency, but it’s still quite complex. While the aroma is a uniform white flower, the flavor covers such a range. Bursts of sweetness balanced with delightful structure as well as swirls of mineral and slight tannin. Recommend drinking room temperature.
Hyakumoku is made in
Kikumasamune Brewing Company was founded in Nada, a port city in 1659 back when fourth generation Tokugawa Ietsuna reigned in Edo, present day Tokyo. Nada becomes known for their exceptional water quality that produces dry, delicious sake brought to Edo by sea towards the end of 18th century and to this day remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto and by being one of the very few breweries still producing “taru” (barrel) in-house, while launching their modern line “Hyakumoku” series as well.
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