The small, tubby pine cone

Shortly ripened in barrels, this round, harmonious Junmai has refreshing notes of cedar wood and lavender. Tangy and balanced in the palate with a dry and slightly resinous aftertaste.

'Every single yoshino cedar barrel has its own characteristic.
The faithful manual production of the taru (wooden barrel) is therefore essential and I see it as my mission and passion', says Takeshi Tamura (49), Kiku Masamune Brewery, specialised in taru production for over 30 years. 'The barrels we produce with heart are made out of more than hundred years old wood. To know that our taru sake finds now also its way to Switzerland and gets appreciated there, fulfills me with delight!' 

The Brewery gives high attention to sake pairing, is focused on the traditional kimoto method and produces masterly complex and full-bodied sake that are excellent food companions.

Such as Kiku Masamune Taru Sake. 
shizuku recommends this light but tasteful drop to fish, especially to sushi und sashimi.

January 10, 2018