Learn More About - Kiku-Masamune Brewery

In our second edition of learning more about the brands we carry, we will be highlighting one of our favourite breweries here at Sake Inn, the Kiku-Masamune brewery. As one of Sake Inn's signature brands, we are happy to offer our customers a wide range of Kiku-Masamune products. 

History

A single thread unites Kiku-Masamune's history since its founding more than 350 years ago: the resolute and unwavering pursuit of dryness.

Kiku-Masamune Sake Brewing was founded in 1659 when Japan was ruled by Ietsuna, the fourth Tokugawa shogun. The Kano family built a sake brewery at their residence and began large-scale brewing operations. Tokyo residents were particularly fond of sake made by the head Kano family, who produced mostly kudarizake. Incidentally, 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.

More about the Kimoto Method

This authentic Kimoto method for brewing sake produces the smooth, dry character of Kiku-Masamune's sake. This painstaking time-consuming technique, which constitutes the very origin of sake-brewing, comprises an ancient method for creating moto (shubo), the yeast starter mash. This moto will ultimately produce alcohol in the beverage from water, rice, and malted rice (koji).

This approach, which takes four weeks from start to finish, consumes about twice as much time and effort as the normal method and its technique is difficult to replicate in a stable, consistent manner. Most breweries add commercially available lactic acid and cultivated yeast in what has become known as the "quick fermentation" method (sokujo-moto), which yields results in a little more than two weeks. However, this traditional Kimoto method, which has been passed down from the hands of one generation of master brewers to the next, has begun to attract renewed attention in the current generation of sake makers.

Kiku-Masasume Spotlight

Kiku-Masamune Kimoto Daiginjyo Sake | 菊正宗 キモト 大吟醸酒

Kiku-Masamune Kimoto Daiginjyo Sake

The Kiku Masamune Kimoto Daiginjyo Sake is brewed using the traditional and labour intensive Kimoto method, which results in the signature clean, crisp taste. This sake is one brew to please every discerning palate, with its distinctive, rich flavour slightly tart with a slight semblance of pears. This dry and light is definitely a good choice at almost any meal.

Recommended pairing: satsuma age (fish cake), garlic flavour chicken wings, sushi and steamed fish

Recommended serving temperature: Chilled or Room temperature

Available in 300ml and 720ml or if you want to get more bang for your buck, you can also get our exclusive Kimoto Masu Bundle for only $59 (U.P $68)!

Sake Inn Kimoto Masu Bundle

$59 (U.P $68)

This Kimoto Masu Bundle includes a 720ml Kiku Masamune Kimoto Daiginjyo Sake, 1 masu cup and 1 sake shot glass (60ml).

This exclusive Kiku-Masamune masu cup is made from Yoshino cedar wood from Hyogo prefecture, perfect for drinking sake. Masu cups are said to complement traditionally brewed sake since it's brewed in wooden casks. They also carry a woodsy, clean scent as a wonderful added touch. It can also be used as a container for the sake shot glass or by itself as a cup. The sake shot glass is perfect to serve chilled sake and would be a dainty addition for any drinking session. Why not get it as a set for the perfect drinking experience.

Kiku-Masamune Kimoto Honjyozo Josen Sake | 菊正宗 上撰 醸造酒 

Kiku-Masamune Kimoto Honjyozo Josen Sake

The Kiku Masamune Kimoto Honjyozo Josen Sake is the most popular item within the domestic Japanese market, with a trademark smooth and dry taste. As Kiku-Masamune's authentically dry Honjozo Sake, it boasts a refreshing, rich taste that is free of impurities and a clean, crisp finish that allows it to go well with any Japanese dish. The sake has been in the market for over 30 years and is considered one of the most widely-known sake in Singapore.

Currently using the traditional kimoto method for brewing since 2009, Kiku-Masamune has been able to refine this exceptional label to perfect a balanced taste and a powerful, crisp finish. 

Recommended pairing: hotpot, black sesame tofu, cockles and Peking duck.

Recommended serving temperature: Chilled, Room temperature, Nurukan (about 45℃) or Jokan (about 50℃)

Available in 1.8 L


Kiku-Masamune Umeshu | 菊正宗梅酒(三年熟成)

Sake Inn Kiku-Masamune Umeshu

The Kiku-Masamune Umeshu is a Japanese plum liqueur made from only 100% Gojiro plums affectionally named "Blue Diamond" and only natural spring water from Hyogo prefecture. This umeshu has been aged for 3 years and it is slightly sweet and mild with a mellow aroma. Enjoy it on the rocks or mixed with soda.

Recommended pairing: kurobuta pork, pan-seared tai and sea bream. 

Available in 720ml.

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We carry a few more Kiku-Masamune products right here on Sake Inn, be sure to check out some of our popular products like Kiku-Masamune Ping Paper Pack Sake and Kiku-Masamune Kimoto Junmai Daiginjyo Sake. Do let us know what is your favourite Kiku-Masamune product down in the comments below! :-)


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