
Kikumasamune “Shiboritate” Kojo
Featuring a new yeast by Kikumasamune
This “shiboritate” (freshly pressed sake) in the “namachozo” subcategory (matured without pasteurization) uses their own Kikumasa HA14 sake yeast. This special proprietary yeast strain produces high levels of ethyl caproate esters known for a green apple-like aroma, what sake geeks call “kapukapu.” Typically used in light and delicate ginjo sake, they’ve defied the trend by achieving this fresh aroma with their signature dry, bold junmai. They recommend this cold, in a wine glass with rich creamy foods.
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Featuring a new yeast by Kikumasamune
Featuring a new yeast by Kikumasamune
Characteristics
| Brand | Kikumasamune |
| Brewery | Kikumasamune Brewing Company |
| Category | Junmai |
| Subcategory | Namachozo |
| Taste Profile | Rich & Dry |
| Rice variety | N/A |
| Yeast variety | N/A |
| Alcohol | 15% |
| RPR | 70% |
| SMV | -2 |
| Acidity | 1.6 |
Serving Temperature
-
Recommended
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Not Recommended
Region
Kikumasamune is made in Hyogo prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Apple
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Melon
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Banana
Recommended Pairing
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Meat
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Cheese
Customer Reviews
Delivered with care
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