Kikumasamune - Shiboritate - Kojo Overselling It is only brewed in

It is only brewed in January and February when the weather is coldest at the brewery

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

It is a clear Junmai Daiginjo with a delicate aroma of ripe fruits

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

Let the glass tell its story

Kikumasamune - Shiboritate - Kojo Overselling It is only brewed inThis 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