Kikumasamune Freshley Pressed Sake Junmai Kojo 15%

Japanese sake: rice based alcohol. 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.

Japan

Store in a cool, dry place away from direct sunlight.

Best served chilled.

Glass bottle

Water, Rice, Rice koji.

Hyogo prefecture, Japan.

Japan