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Kikumasamune “Shiboritate” Kojo

Kikumasamune “Shiboritate” Kojo

Hyogo prefecture

$22.00
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$22.00

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.

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 ? -2.0
Acidity ? 1.6
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikumasamune “Shiboritate” Kojo is cold (40-60°F).
  • Recommended
  • Not Recommended

Region

Kikumasamune “Shiboritate” Kojo - Hyogo prefecture

Kikumasamune is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Apple

    Apple
  • Melon

    Melon
  • Banana

    Banana

Recommended Pairing

  • Meat

    Meat
  • Cheese

    Cheese

Kikumasamune Brewing Company

Kikumasamune Brewing Company

Hyogo prefecture

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.

Questions & answers

Customer reviews