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Kikumasamune “Taru” Junmai, with a ceramic guinomi cup, served with smoked beef
Kikumasamune “Taru”
Kikumasamune “Taru” Junmai, with a ceramic guinomi cup, served with smoked beef Thumbnail
Kikumasamune “Taru” Thumbnail
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Kikumasamune “Taru”

Hyogo prefecture

$19.00  $22.00
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Like sitting in a Japanese cedar forest

“Taru sake” is stored in barrels, which is often reserved for special occasions, but the brewers think it’s so good they decided to produce this sake to be enjoyed anytime. This sake is stored in cedar barrels made in house at Kikumasamune, using cedar from sustainably maintained Yoshinosugi area. The flavor is a bit smokey with umami in the front and some lingering spiciness in the back.

Characteristics

Brand Kikumasamune
Brewery Kikumasamune Brewing Company
Category Junmai
Subcategory Kimoto
Taste Profile Light & Dry
Rice variety Rice grown in Japan
Yeast variety In-house (Kikumasa)
Alcohol 15.00%
RPR ? 70%
SMV ? 5
Acidity ? 1.4
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kikumasamune “Taru” is over ice, cold (40-60°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Kikumasamune “Taru” - Hyogo prefecture

Kikumasamune is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Cedar

    Cedar

  • Black Pepper

    Black Pepper

  • Baking Spice

    Baking Spice

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

Kikumasamune Brewing Company

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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