雫の日記 | shizuku no nikki | In Japan with KIKU MASAMUNE
A trip to the local breweries across the island nation, visiting the sake paradise of Japan.
We are happy to share our shizuku no nikki (= diary) drop by drop with you, with recommendations on the respective treasures that the artists brew for you with tradition, pride and passion...
雫の日記 | shizuku no nikki 🇯🇵
Do you like it dry (karakuchi) & strong? Then a visit to Kiku Masamume in Kobe/Hyogo is just right for you. Brewed according to the traditional kimoto method, their products impress with pure taste and a fresh, clear finish.
The brewery pays great attention to the sake pairing and skillfully produces complex, strong nihonshu, which are ideal as food companions - or even cut a tasty figure in the pan...
• The Miyabi | An intense Tokubetsu Junmai (Kimoto), reminiscent of stone fruit brandy
• The Kiku Masamune Taru Sake | Shortly ripened in wooden barrels (Yoshino cedar), a tangy-fresh Junmai
• The Kimoto Junmai | A high-quality cooking sake for even more umami in the pan.
'As a sake and food pairing fan, I am proud to work with artists such as Kiku Masamune brewery. Famous for their dry and mostly intense sake (kimoto), their nihonshu are amazing food companions… 🥢‘, Marc Nydegger.
Drops that impress with their pure taste and a fresh, clear finish. An experience - kanpai!