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) 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.
About the brewery
- Brewery
- Kikumasamune Sake Brewery
- Name in Japanese
- 菊正宗酒造株式会社
- Address
- 〒658-0046 Hyogo, Kobe, Higashinada Ward, Mikagehonmachi, 1−7−15
- Phone
- 078-851-0001
- Website
-
菊正宗～灘から世界へ。～
www.kikumasamune.co.jp
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.
