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Kikumasamune Jōsen Junmai Tarusake

Kikumasamune Jōsen Junmai Tarusake is a dry Junmai brewed according to the kimoto-zukuri method. It is stored in Yoshino cedar barrels and bottled when it is most fragrant. It has a mellow flavour with a refreshing aroma of Yoshino cedar.
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Sake specs

Prefecture
Hyōgo (兵庫)
Rice type
Domestic rice (国産米)
Polishing rate (semaibuai)
+5.0
Alcohol content
15%
Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒)

Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒) is a dry Junmai brewed according to the kimoto-zukuri method. It is stored in Yoshino cedar barrels and bottled when it is most fragrant. It has a mellow flavour with a refreshing aroma of Yoshino cedar, which gives it a crisp taste. The refreshing scent of barrel sake has the effect of washing away the taste of the food that remains in the mouth and refreshing it. Whether Japanese, Western, or Chinese, it is a sake that is easy to match with dishes that use a lot of spices and rich flavours.

"Taruzake Bitsume" (樽酒びん詰) is dry sake brewed using kimoto-zukuri method and packed in a 72-litre barrel called yontodaru (四斗樽) and shipped in bottles when the aroma of the Yoshino cedar is just right and the sake is ready to drink. Yoshino cedar is used because the Kii Peninsula, where it is produced, has a mild and rainy climate. This climate gives the cedar an aromatic taste. It is best to store Tarusake in the refrigerator and enjoy it either chilled (at room temperature) or warm at 40-45°C.



Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒) Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒) Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒) Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒) Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒) Kikumasamune Jōsen Junmai Tarusake (菊正宗 上撰 純米樽酒)


About the brewery

Brewery
Kikumasamune Shuzō
Name in Japanese
菊正宗酒造
Address
〒658-0046 Hyōgo, Kobe, Higashinada Ward, Mikagehonmachi, 1−7−15
Phone
078-851-0001
Website
In 1659, the Kano family founded Kikumasamune Brewery in Nada, Kobe. At the time, the Nada region had not yet become well known for its sake. Later, the popularity in Edo of sake from Osaka and Kyoto, known as kudarizake, led to a rapid surge in demand for Nada sake. Legend has it that the Kano family received its surname from Emperor Go-Daigo after presenting him with sake made from well water from Mikagezawa some 600 years ago. During the Meiji Period, Kano Jiroemon, the eighth head of the family, laid the foundation for today's business by pioneering industry-leading technological improvements and pursuing a range of initiatives to increase the quality of Kikumasamune's sake. During this period, the Kikumasamune brand was registered as a trademark. From the Meiji period to the Taisho period, the company laid the groundwork for its subsequent development by increasing overseas exports and serving as a purveyor to the Imperial Household Agency. In 1989, Kikumasamune became the first brewer to adopt the Honjozo original brewing method for its flagship products.

Latest reviews

Colour / hue
Pale Yellow
Clarity
Clear
Spicy nose with a strong flavour of green and dried grass (tatami). Creamy and viscous, medium-bodied, intensive flavour of cedar wood with a slight sour tingle and short and mild finish. Indeed, the intense aroma of cedar barrels isn't everyone's taste, but it adds a refreshing touch to a great brew.

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Table of contents

sake information

Category
Junmai
Added by
JREF
Views
784
Reviews
1
Last update
Rating
3.00 star(s) 1 ratings
Location
〒658-0046 兵庫県神戸市東灘区御影本町1丁目7−15 東灘 菊正宗酒造本店ブロック

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