Kikumasamune Brewing Company

Kikumasamune celebrated its 360th anniversary in 2019. When talking about Japanese sake, there is probably no one who does not know this name. Even today, Nada’s sake is known as a “sake-producing region”, and it once created an era. Kikumasamune was especially loved among the famous “kudari sake” throughout the Edo period. 1659 (Manji 2), the era of the fourth Tokugawa shogun Ietsuna. Kikumasamune began when Kano Jirodayu Munenori, a well-known lumber merchant, built a sake brewery in his main residence in Mikage, Kobe, and began full-scale sake brewing. At that time, the Nada region was not yet a major brewing area, but by the end of the 18th century, the high quality of its water was called “Nada no Miyamizu”, and combined with advanced sake brewing techniques, the popularity of kudari sake had increased, and Nada’s sake became popular. developed rapidly. Kikumasamune is said to have made most of the sake he produced as udarizake. Later, in 1877 (Meiji 10), exports to England began. The company worked to improve quality by quickly introducing advanced overseas technology, such as German-made microscopes and highly insulated brick sake breweries, and in 1918 was appointed a purveyor to the Imperial Household Ministry. After that, even during the turmoil caused by the Great War, the company worked hard to maintain its quality despite the difficulties, and became a popular and quality liquor that was recognized by liquor stores and restaurants. Since its founding, Kikumasamune’s quality and commitment have been consistent with its “dry taste.” The sake brewed using the Kimoto-zukuri method that has been maintained since the Edo period by the chief brewer, who takes pride in continuing to produce dry sake no matter how times change, is a simple and dry sake that you will never get tired of drinking.