A junmai daiginjo brewed with “Designation A” Yamadanishiki rice from Yoshikawa as well as the famed Miyamizu water. The brewers made this with food pairing in mind, so you can try it with lots of dishes. We recommend matching with delicately flavored appetizers. This sake has a harmonious and rich freshness with dignified sharpness. The flavor is full of sweet rice and peach with undertones of umami for added effect.
Hyakumoku is brewed in Hyogo Prefecture in the Kinki region.
Kikumasamune Brewing Company
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 in-house, while launching their modern line “Hyakumoku” series as well.