Kiku-Masamune Sake Brewing

Japanese Name: 菊正宗 本醸造酒 辛口 紙パック

The Kiku Masamune Honjyozo Karakuchi Sake (paper pack) is marked at +10 on the SMV scale, making it a very sharp and dry beverage. After enjoying the dry taste, it leaves behind a pleasant mellowness and richness of the rice once it clears the throat. It is best enjoyed either warm or chilled at home. Recommended to be paired with bean paste and miso flavour cuisine.

Japanese Name: 菊正宗 キモト 辛口 純米酒

The Kiku Masamune Kimoto Karakuchi Junmai Sake is produced with the traditional Kimoto method, with it continuing to ferment actively even in a sake mash at the end of the fermentation period. This results in crisp, dry sake with a rich fragrance distinctive to this unique method of brewing. Recommended pairing with fried enoki mushroom, spicy si-chuan cuisine, pork chop and beef cubes.

2022 International Wine Challenge: Commended Award

2021 International Wine Challenger: Gold

2021 International Wine Challenger: Great Value Sake

Available in 180ML, 300ML and 720ML.

Japanese Name: 菊正宗 純米 樽酒

The Kiku Masamune Junmai Taru Sake is an authentic, dry sake matured in barrels made of the finest Yoshino cedar. The sake is drawn straight from the barrel and bottled just as its aroma reaches its peak. The refreshing aroma of the sake serves to clear the palate by washing away residual food flavours remaining in the mouth. This sake complements a wide array of Japanese and Western cuisine, including spicy dishes and foods with rich, full-bodied flavours.

2022 International Wine Challenge: Bronze Award

2017 International Wine Challenge: Bronze Award

Japanese Name: 菊正宗 純米酒

The Kiku Masamune Junmai Sake is brewed using the traditional Kimoto method, which is extremely manual and time-consuming, unlike most breweries' practice of adding commercially-purchased lactic acid. The result is a refreshingly dry sake with very few impurities and can be enjoyed either chilled, at room temperature, or slightly warmed. Recommended pairing with donburi, beancurd skin and hotpot.

Japanese Name: 菊正宗 佳撰酒

The Kiku Masamune Kasen Sake has a dry yet soft and mild taste. It is best enjoyed either warm for more concentrated aromas, or chilled for a subtler finish. It complements an array of different cuisines like Japanese tempura, garlic fried rice, salmon with yuzu, squid ink pasta and Korean Japchae noodles.

Japanese Name: 菊正宗　上撰 醸造酒 

The Kiku Masamune Kimoto Honjyozo Josen Sake is the most popular item within the domestic Japanese market, with a trademark smooth and dry taste. Its clean, crisp finish 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. Recommended pairing with chicken skin fried with asparagus, black sesame tofu, cockles and spring onion fried egg.

Japanese Name: 菊正宗 キモト 本醸造酒 上撰 紙パック

The Kiku Masamune Kimoto Honjyozo Josen Sake is the most popular item within the domestic Japanese market, with a trademark smooth and dry taste. Its clean, crisp finish 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.

Japanese Name: 菊正宗 ピン酒 紙パック

The Kiku Masamune Ping Sake carries a delightful mild taste, leaving behind a delicate roll on the palate. The word ‘Ping’ means exactly that, and the sake is best enjoyed either hot or warm for more sharpened aromas. Recommended to be pair with Mediterranean chicken, hot pot, beancurd skin and ebi sashimi.

Japanese Name: 菊正宗梅酒（三年熟成)

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 with kuro buta pork, pan-sear tai and sea bream. 

Japanese Name: 菊正宗 スーパーカップ カップ 本醸造

The Kiku Masamune Super Cup Honjyozo Sake is served in a cup and can be easily enjoyed anywhere. It has a signature smooth and dry taste and goes well with almost any Japanese dish. The versatile, compact sake can be enjoyed at room temperature, warmed or chilled, bringing about different aromas and flavours up to your preference. Recommended pairing with yakitori, sanma fish, fried vegetables. 

Japanese Name: 菊正宗 香り冷酒 

Kiku Masamune Kaori Reishu Sake is a flowery and clean sake that must be served in cool condition. The clear and light taste of the sake makes it very refreshing to drink and can be paired with many dishes. Recommended pairing with pan-seared snapper fish and scallop.

Japanese Name: 菊正宗 生貯蔵酒

Kiku Masamune Nama Chozo Sake has a light, soft and exceptionally smooth taste. Its freshness enhances any meal very well. It pairs well with sashimi, suki-yaki, fried chicken, caviar and onions yakitori. Only can be served chilled for an excellent palate and after taste.

Japanese Name: 嘉宝蔵 極上 特別本醸造酒

Kahogura Gokujo Tokubetsu Honjyozo Sake is brewed using the king of Sake Rice, Toku "A" Yamada-Nishiki Rice from Hyogo Prefecture. It is is also made using the ancient sake making method : Kimoto Style, which originated in Hyogo. On the nose, you will get aromas of Cream Cheese, Yoghurt, Butter and Pear, with flavours of Steamed Rice, Cereal and Barley. Can be enjoyed chilled or hot. (GI NADAGOGO CERTIFIED PRODUCT)

Japanese Name: 嘉宝蔵　雅 特別純米酒

Kahogura Miyabi Tokubetsu Junmai Sake is brewed using the king of Sake Rice, Toku "A" Yamada-Nishiki Rice from Hyogo Prefecture. It is is also made using the ancient sake making method : Kimoto Style, which originated in Hyogo. On the nose, you will get aromas of Raisins, Guava, and Chestnuts, with flavours of Melon, Steamed Rice, finished with a savoury umami reminiscent of Miso. Best enjoyed chilled. (GI NADAGOGO CERTIFIED PRODUCT)

Japanese Name: 菊正宗 生モト純米酒

The Kiku Masamune Kimoto Junmai Sake is brewed by the traditional method. By adopting this age-old way, it creates crisp and dry Junmai sake without its rough taste. Recommended pairing with Japanese dumplings like gyoza, cheese tofu, salmon with yuzu, kushikatsu, yakitori meat wrapped with mochi.