Kikumasamune “Shiboritate” Kojo
Hyogo prefecture
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 |
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
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” (barrel) in-house, while launching their modern line “Hyakumoku” series as well.
Learn more
Customer reviews
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