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  • 15276 koujo

菊正宗酒造 香醸, 300 ml

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A dry and umami-rich junmai sake that boasts an immersive flavour and fragrance.

Using the ancient 'Kimoto Zukuri' method of mashing koji into steamed rice and mineral water at low temperatures to create a strong natural yeasts, Kiku Masamune has developed their own new yeast to allow this koujo junmai to unravel rich aromas and flavours without the need for fine milling. With the sake yeast HA14, they are able to give their koujo junmai sake an invigorating, fruity essence akin to more refined ginjo sake, whilst maintaining a full-bodied umami texture creating a wonderfully refreshing and dry sensation that is smooth and simple to drink. By painstakingly focusing on techniques to naturally draw out a sake's finest notes, Kiku Masamune is able to deliver a luxury taste at a fraction of the cost in this sake, carrying lovely nuances of tropical fruit and radish to balance with well with any rich food.

ITEM ID: #15276


Sake is Japan’s most well-known alcohol. It is brewed using special sake rice, koji (an edible rice mould that serves as the fermenting agent), and sometimes a little brewer's alcohol. A sake's characteristics, including how sweet or dry it is, how light or full bodied it is, and what flavours it evokes, depend on the type of rice and other ingredients used, how much the rice is polished/milled, and what brewing methods have been employed. To explore the wide and varied world of sake, take a look at japancentre.com's extensive Sake selection.


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• Alcohol Content: 15.0%