Kikumasamune Junmai

Kiku-Masamune has brewed in the legendary Nada district of Hyogo since the Edo period, building its legacy on the region's famous Miyamizu hard water, which drives the dry, crisp character the brewery has championed for centuries. In 2009, the brewery committed its entire Junmai line to the labor-intensive traditional kimoto method, cultivating lactic acid bacteria naturally without any artificial additives to build a starter of robust complexity. The result is purity and depth in equal measure: a subtle berry and nutty aroma, a dry and refreshing palate, and a round, lingering umami that performs beautifully whether served warm, at room temperature, or cold.