Kikumasamune Brewing Company was founded in the port city of Nada in 1659, back when fourth-generation Tokugawa Ietsuna reigned in Edo, present-day Tokyo. Nada became known for its exceptional water quality that produces dry, delicious sake, which was brought to Edo by sea towards the end of 18th century. To this day, it remains one of the top sake-producing regions. They’ve fully embraced their history by honoring orthodox brewing methods such as kimoto, and by being one of the very few breweries still producing “taru sake” (sake stored in wooden vats) in-house, while also launching their modern “Hyakumoku” series.
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
