Like sitting in a Japanese cedar forest
“Taru sake” is stored in barrels, which is often reserved for special occasions, but the brewers think it’s so good they decided to produce this sake to be enjoyed anytime. This sake is stored in cedar barrels made in house at Kikumasamune, using cedar from sustainably maintained Yoshinosugi area. The flavor is a bit smokey with umami in the front and some lingering spiciness in the back.
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Umami-rich, dried seafood pairs well with kimoto sake. For sake ware, we recommend cups or tools that can be for warmed or chilled sake.
Sachiko Miyagi
Portfolio Manager, Tippsy
Characteristics
| Brand | Kikumasamune |
| Brewery | Kikumasamune Brewing Company |
| Category | Junmai |
| Subcategory | Kimoto |
| Taste Profile | Light & Dry |
| Rice variety | Rice Grown In Japan |
| Yeast variety | In House (Kikumasa) |
| Alcohol | 15.00% |
RPR | 70% |
SMV | 5 |
Acidity | 1.4 |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Kikumasamune is made in Hyogo prefecture in the Kinki region.
Taste Metrics
Loading...Tasting Notes
Cedar
Black Pepper
Baking Spice
Recommended Pairing
Seafood
Meat
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