For more than 350 years since its founding in 1659, Kiku-Masamune Sake Brewing Co., Ltd., has held fast to the ideal of authentic dry sake by pursuing quality above all else. Even as the popularity of sweet sake boomed after the end of World War II, we continued to produce dry sakes that perfectly complement the flavor of Japanese cuisine.
To mark the 350th anniversary of the company's founding, we not only shifted production of our Jyosen Honjozo sake to the traditional Kimoto method (Kimoto-zukuri) to boost its quality, but also led the industry in efforts to increase quality across all operations, for example by switching to the Honjozo authentic brewing method.
The traditional Kimoto method of preparing the starter mash, which takes advantage of uniquely Japanese wisdom, is a nothing less than world-class biotechnology that was developed by the master brewer Tanba during the Edo period to produce powerful yeast cultures. Our taru-style sake brings to the present day the delicate, calming cedar aroma and flavor that were loved by the people of Edo, the result of the use of cedar barrels to transport sake on ships during the period.
Japanese sake has restored to use methods of production that have been imprinted on the DNA of the Japanese people over hundreds of years. I invite you to sample the flavor of this remarkable Japanese wisdom.
President, Kiku-Masamune Sake Brewing Co., Ltd.
Kiku-Masamune is dedicated to contributing to people's emotional and physical health by providing delicious Japanese sake products that complement Japanese cuisine.
We will prize quality above all else so that we can continue to earn the trust of our customers.
We will value rationality in operations so that we can effect reform.
We will value individuals who embrace new challenges.
We will strive to improve people's perception of the quality of Kiku-Masamune's Nada-style sakes .
We will broaden the appeal of Japanese sake by creating products that capture the admiration of young people.
We will promote the healthy and enjoyable consumption of Japanese sake.