Kikumasamune - Shiboritate - Kojo Overselling The rice gives this brew

The rice gives this brew an herbal quality that mixes well with the refined classic daiginjo aromatics

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

instead of it hitting your palate all at once

Let the glass tell its story

thanks to the slightly higher alcohol for being an undiluted genshu

Kikumasamune - Shiboritate - Kojo Overselling The rice gives this brewThis 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