商品目录

Junmai Ginjo Sake

Our superbly balanced Junmai Dai-Ginjo is distinguished by slight, soft sweetness and elegant fragrance; a smooth finish; and an understated, mellow aftertaste.

Alcohol by volume
16%
Dryness scale
+3.5
Acidity
1.5
Amino acid degree
1.3
Ingredients
Rice, malted rice (kome-koji)
Recommended serving temperature
Chilled, Room temperature
Dry or sweet
Semi-dry
Heavy or light
light
Net content
720ml / 300ml

Daiginjo 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.

Alcohol by volume
15-16%
Dryness scale
+3.5
Acidity
1.3
Amino acid degree
1.3
Ingredients
Rice, malted rice (kome-koji), brewer’s alcohol
Recommended serving temperature
Chilled, Room temperature
Dry or sweet
Dry
Heavy or light
Light
Net content
720ml/300ml

Junmai 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.

Alcohol by volume
15%
Dryness scale
+5.0
Acidity
1.7
Amino acid degree
1.3
Ingredients
Rice, malted rice (kome-koji)
Recommended serving temperature
Chilled, Room temperature, Nurukan (about 45℃)
Dry or sweet
Dry
Heavy or light
Semi-light
Net content
720ml / 300ml etc

Taru 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.
Kiku-Masamune invites you to enjoy the aroma of Yoshino cedar and the crisp, clean finish of Taru Sake.

Alcohol by volume
15.0%
Dryness scale
+5.0
Acidity
1.7
Amino acid degree
1.3
Ingredients
Rice, malted rice (kome-koji)
Recommended serving temperature
Chilled, Room temperature, Nurukan (about 45℃)
Dry or sweet
Dry
Heavy or light
Semi-light
Net content
720ml / 300ml etc

Honjozo Sake

Our authentically dry Honjozo Sake boasts a refreshing, rich taste that is free of impurities and a clean, crisp finish. Since we switched to the traditional Kimoto method for brewing it in September 2009, we've refined this exceptional label to perfect a balanced taste and powerful, crisp finish.
Kiku-Masamune invites you to make this sake your choice at the dining table.

Alcohol by volume
15%
Dryness scale
+5.0
Acidity
1.5
Amino acid degree
1.4
Ingredients
Rice, malted rice (kome-koji), brewer's alcohol
Recommended serving temperature
Chilled, Room temperature, Nurukan (about 45℃), Jokan (about 50℃)
Dry or sweet
Dry
Heavy or light
Semi-light
Net content
1.8L /720ml etc
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