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Food & Beverages Alcohol Sake
Unlike most breweries' current practice of adding commercially purchased lactic acid, the Kimoto method is a traditional and painstaking technique for cultivating robust yeast slowly and methodically by tapping the natural biological power of living lactic acid bacteria. Strong yeast cultivated using the Kimoto method continues to actively ferment even as the alcohol content of the sake mash increases toward the end of the fermentation period, creating a refreshingly dry sake with very few impurities.Kiku-Masamune invites you to enjoy the refined taste of this dry Junmai Sake, which is made possible by the Kimoto method.
 
Food & Beverages Alcohol Sake
Unlike most breweries' current practice of adding commercially purchased lactic acid, the Kimoto method is a traditional and painstaking technique for cultivating robust yeast slowly and methodically by tapping the natural biological power of living lactic acid bacteria. Strong yeast cultivated using the Kimoto method continues to actively ferment even as the alcohol content of the sake mash increases toward the end of the fermentation period, creating a refreshingly dry sake with very few impurities.Kiku-Masamune invites you to enjoy the refined taste of this dry Junmai Sake, which is made possible by the Kimoto method.
 
Food & Beverages Alcohol Sake
Our Taru Sake is an authentic, dry sake distinguished by the refreshing aroma of Yoshino cedar. This fine, dry sake is allowed to mature in barrels made of the finest Yoshino cedar. The sake is drawn from the barrel and bottled just as this aroma reaches its peak for optimal enjoyment. The refreshing aroma of Taru Sake serves to clear the palate by washing away residual food flavors remaining in the mouth. This sake complements a wide array of Japanese and Western cuisine, including spicy dishes and foods with rich, full-bodied flavors.
 

Food & Beverages Alcohol Sake
Our Taru Sake is an authentic, dry sake distinguished by the refreshing aroma of Yoshino cedar. This fine, dry sake is allowed to mature in barrels made of the finest Yoshino cedar. The sake is drawn from the barrel and bottled just as this aroma reaches its peak for optimal enjoyment. The refreshing aroma of Taru Sake serves to clear the palate by washing away residual food flavors remaining in the mouth. This sake complements a wide array of Japanese and Western cuisine, including spicy dishes and foods with rich, full-bodied flavors.
 
Food & Beverages Alcohol Sake
Our superbly balanced Junmai Dai-Ginjo is distinguished by slight, soft sweetness and elegant fragrance; a smooth finish; and an understated, mellow aftertaste.
 
Food & Beverages Alcohol Sake
Our Daiginjo sake is a new type of sake and it achieves a harmonious balance of crisp, clean brewing quality with a rich fragrance, and a deep, resonating flavor called “oshi-aji” which is distinctive which is distinctive to the Kimoto method. Enjoy it either at room temperature or chilled.
 

Food & Beverages Alcohol Sake
New type of Junmai sake which has umami taste with fruity flavor like Dai-Ginjo. Brewed by new original yeast (HA14 yeast).This yeast produces much fruity flavor. Most of Dai-Ginjo sake are clean and light taste because of much rice-polishing(less than 50%). But Koujo, the taste is rich(umami), because the rice-polishing ratio is 70%.