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