Kikumasamune Junmai Kojo Sake - 300ml
Unlike the common practice among most breweries of adding commercially purchased lactic acid, the Kimoto method is a traditional, meticulous technique for cultivating robust yeast slowly and methodically by harnessing the natural biological power of living lactic acid bacteria.
The strong yeast cultivated using the Kimoto method continues to ferment actively even as the alcohol content of the sake mash rises toward the end of the fermentation period, creating a pleasantly dry sake with very few impurities. Kiku-Masamune invites you to savor the refined taste of this dry Junmai Sake, made possible by the Kimoto method.
- Made in Japan