Kikumasamune Sake Junmai Kojo - 300ml
Unlike the current practice of most breweries of adding commercially purchased lactic acid, the Kimoto Method is a traditional and painstaking technique for slowly and methodically growing robust yeast by harnessing the natural biological power of living lactic acid bacteria.
Strong yeast grown using the Kimo method continues to ferment actively even as the alcohol content of the sake wort increases towards 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.
Made in Japan