Kikumasamune - Shiboritate - Kojo Overselling The brewers used every method

The brewers used every method they could to help bolster the umami

You can enjoy this sake’s subtle

On the nose you’ll notice calming aromas almost like a breeze through a forest

thanks to the slightly higher alcohol for being an undiluted genshu

” They also are careful to bottle swiftly and gently to minimize exposure to air

Kikumasamune - Shiboritate - Kojo Overselling The brewers used every methodThis shiboritate (freshly pressed sake) in the namachozo subcategory (matured without pasteurization) uses their own Kikumasa HA14 sake yeast. This special proprietary yeast strain produces high levels of ethyl caproate esters known for a green apple like aroma, what sake geeks call kapukapu. Typically used in light and delicate ginjo sake, theyve defied the trend by achieving this fresh aroma with their signature dry, bold junmai. They recommend this