Saké Kiku Masamune

Founded in 1659, Kiku Masamune continues a centuries-old tradition of hand-crafted sake. It is best known for having been one of the first to export its sake to Great Britain, back in 1877 - proof of its recognised expertise.
This sake is made using the ancestral Kimoto method, a long and demanding process: it takes around four weeks to produce the initial mash from water, rice, malted rice (koji) and yeast. Few breweries still opt for this traditional method in the age of faster production, but the result is well worth the effort. Unlike modern processes, the yeast does not die at the end of fermentation, which reduces impurities and gives the sake its characteristic purity and dryness.
Another special feature is that Taru sake is briefly aged in barrels made of Yoshino cedar, an aromatic wood that gives the final product its signature character.

To the eye: A clear, brilliant, limpid colour.
On the nose: Subtle woody aromas from Yoshino cedar, mixed with fresh, vegetal notes.
On the palate: Kiku Masamune has a dry, clean attack, with great aromatic purity. Its lack of sweetness makes it an excellent gastronomic partner, particularly for sushi, sashimi and other Japanese dishes.
It can be enjoyed at different temperatures: chilled (10°C), warm (up to 45°C) or at room temperature, depending on the pairings chosen.