Kiku-Masamune is located in the Western part of the main Honshu island and produces sake according to very traditional methods for dry sake brewing.
Kouju is a brewing method, which uses very young yeast and rice grains that have been very lightly polished, to around 70 % of the original size, so some of the protein rich shell is preserved. This created a sake which is sweeter and has lots of umami.
This sake is a mix of Junmai Kouju and Nama Chozo Shu, which is a fresher brew, which has only been pasteurized once. It offers a fresher and more flavorful experience than the regular Junmai Kouju.
Country of origin: Japan
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