Kiku-Masamune was established by the Kano family in 1659 in Hyogo prefecture during the third Shogun's reign. The family built a brewery in their house in Nada, an area that was not known for its Sake at the time but with the popularity of Sake from Tokyo and Kyoto growing, the Kano family were determined to find their place in the Sake world. Jiroemon Kano, the 8th generation of the family, laid the groundwork for modern-day Kiku-Masamune sparking a larger scale and industrialized approach while still staying true to tradition. He built a brand that would eventually be one of the most popular Sakes in Japan by World War Two.
We sold out so quickly on the last offer that we had to special order more from Japan, and they are finally here. One of the most impressive price-quality buys for a traditional Junmai Daiginjo. This drinks like a much more expensive bottle than the price tag would suggest with exceptional purity and balance. The Kiku-Masamune is another bottle of Sake that is great for both the experienced looking for a great value or the inexperienced learning their way through the incredible world of Sake.
See our original offer below.
The reason for their popularity is the traditional techniques that they have held on to, utilizing the painstaking and time-consuming Kimoto method, which was how all Sake was once made, delivering a high-quality product. The Kimoto technique is very hands-on, requiring extensive physical labor to cultivate native yeasts and lactic acid naturally. 50% polished rice is placed into wooden buckets with water and malted rice called Koji, where it is mashed by hammer or foot to create the pre-fermented slurry. This process creates a rich yet dry sake that requires twice as much time as modern sake production and has been the most popular Sake style in Japan for centuries. It has an enhancing effect without leaving sweetness on the palate that could interfere with food, acting as a refreshing palate cleanser. It is a balanced, rich yet light sake, with notes of seashells, Lychee, white cherry, fennel, and wild herbs. The palate is focused with a saline minerality and persistent acidity that cuts through the richness, ending with a masterpiece of a finish that is dry, leaving the palate clean and refreshed like spring water. The fact that this is made with the Kimoto method for this price is unheard of and is one of the best values in Sake we have tasted so far. It's an excellent choice for both the experienced sake drinker and those just starting, pairing well with everything from white fish, mild cheeses to toro and even beef.