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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.
Product informationJapanese 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.
Country of Origin
Japan
Storage
Store in a cool, dry place away from direct sunlight.
Preparation and Usage
Best served chilled.
Package Type
Glass bottle
Brand
KIKU-MASAMUNE
Manufacturer
Hyogo prefecture, Japan.
Country of Packing
Japan
Return To Address
JFC (UK) Ltd. Unit 17, 7 Premier Park Road, London. NW10 7NZ
Ingredients
Water, Rice, Rice koji.
ABV (%)
Please drink responsibly15
| Know your limits |
| The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week |
