EST. 1659
菊正宗
Since 1659 — 神戸市東灘区, Hyogo
Since 1659 in Nada's Mikage district, Kikumasamune has built its whole honjozo line around kimoto, the slow, natural path to dry sake.
Kikumasamune traces back to 1659, when the Kano family, timber merchants, built a sake kura on their own estate in Mikage, Kobe — one of Nada's five celebrated brewing districts. In 2009 the house converted its entire honjozo line to kimoto, the traditional method of cultivating yeast through natural lactic-acid fermentation rather than commercial additives, in pursuit of the dry style Nada is known for. Its premium Hyakumoku label draws on contract-grown Yamada Nishiki from Miki's Special-A Yokawa district and Nada's own miyamizu brewing water; the company has also expanded into cosmetics and food.
Junmai Daiginjo — premium line, Yamada Nishiki from Miki's Special-A Yokawa district
Kimoto Junmai — 16% ABV
Junmai Daiginjo — freshly pressed (shiboritate)
![菊正宗 日本酒のメイク落としRN(200g)【菊正宗】[保湿 大容量 ジェルタイプ スクワラン コメ発酵液]](https://thumbnail.image.rakuten.co.jp/@0_mall/rakuten24/cabinet/490/4971650801490.jpg?_ex=500x500)
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六甲ライナー南魚崎駅（徒歩約2分）、または阪神魚崎駅（住吉川沿い徒歩約10分）