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. At the same time it's not so expensive to produce, so it's a great option for people, who don't have a lot of experience with the beverage.
Country of origin: Japan
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