Kikumasamune “Taru”
Hyogo prefecture
Like sitting in a Japanese cedar forest
“Taru” sake is stored in barrels, which is often reserved for special occasions, but the brewers think it’s so good they decided to produce this sake to be enjoyed anytime. This sake is stored in cedar barrels made in house at Kikumasamune, using cedar from sustainably maintained Yoshinosugi area. The flavor is a bit smokey with umami in the front and some lingering spiciness in the back.
Characteristics
| Brand | Kikumasamune |
| Brewery | Kikumasamune Brewing Company |
| Category | Junmai |
| Subcategory | Kimoto |
| Taste Profile | Light & Dry |
| Rice variety | Rice grown in Japan |
| Yeast variety | In-house (Kikumasa) |
| Alcohol | 15.0% |
| RPR | 70% |
| SMV | +5.0 |
| Acidity | 1.4 |
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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Cedar
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Black Pepper
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Baking Spice
Recommended Pairing
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Seafood
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Meat
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.
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Customer reviews
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