Kikumasamune Junmai Koujo ABV 15% 720ml🇯🇵


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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.

In 3 words: Fruity, umami and versatile

A great value Junmai with a full, floral Ginjo-like aroma yet rich and full of umami. Open straight from the fridge to enjoyed a rounded fruity taste or warm to 40C to open the classical rich Junmai notes.

  • Grade: Junmai

  • Brewery: Kikumasamune

  • Region: Hyogo

  • Rice polishing: 70%

Product Details

Rice variety: Japanese rice (undisclosed)

Sweet or dry: Medium-sweet

Sake Meter Value -0.2

Acidity: 1.6

Food Pairing: Seafood paella or risotto, premium sushi, grilled haloumi, tempura vegetables

Serving temp: Chilled toWarm (40C)

Dietary: No sulfites, no preservatives. vegetarian, vegan


ABV;  15% Vol 

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If you have a food allergy or a special dietary requirement. Please check the product's ingredients on the packaging carefully before consuming. If you have any questions, please contact customer service before you place your order.

Water, Rice, Rice koji.


Net Weight: 720ml

Product of Japan 

Manufacturer Kikumasamune

Printed on the package (YYYY/MM/DD).


Keep refrigerated.

Once open keep refrigerated and consume as soon as possible.



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