£15.40
This Kikumasamune Junmai Kojo is a rice-based alcoholic beverage showcasing traditional Japanese brewing methods. It is produced using the painstaking Kimoto technique, which cultivates robust yeast naturally. This careful process allows for active fermentation even as alcohol levels rise in the mash.
- Employs the Kimoto method for natural yeast cultivation.
- Avoids commercially purchased lactic acid typically used by breweries.
- Creates strong yeast strains that ferment actively throughout the process.
- The resulting drink is a refreshingly dry traditional sake.
- Characterised by having very few impurities post-fermentation.
Experience the depth of flavour only this classic brewing technique can provide.
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Description
xJapanese sake: rice based alcohol. Unlike most breweries' current practice of adding commercially purchased lactic acid, the Kimoto method is a traditional and painstaking technique for cultivating robust yeast slowly and methodically by tapping the natural biological power of living lactic acid bacteria. Strong yeast cultivated using the Kimoto method continues to actively ferment even as the alcohol content of the sake mash increases toward the end of the fermentation period, creating a refreshingly dry sake with very few impurities. Kiku-Masamune invites you to enjoy the refined taste of this dry Junmai Sake, which is made possible by the Kimoto method.
