Kikumasamune Brewing Company’s fresh new product uses their own Kikumasa HA14 sake yeast. This special proprietary yeast produces high levels of ethyl caproate esters with green apple aroma, what sake geeks call “kapukapu.” They’ve defied the trend though by achieving this fresh aroma with their signature dry bold junmai. With some cedar notes and a minearly umami to add to the complexity—it’s a new experience for even sake geeks.
Kikumasamune 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.