Kikusho yeast, one of the finest sake yeasts, was developed by the Kiku-Masamune Company, a Japanese sake brewer. The yeast is produced by utilizing the "Ikimoto Brewing Method", an ancient method of brewing inherited from the Edo period in Japan, and the resulting brewer's yeast is characterized by strong vitality and vigorous fermentation. As a result, the yeast is able to convert the glucose in the sake mash into alcohol to a greater extent. As a result, the alcoholic fermentation is complete, and the sake has a crisp, clean flavor with a long aftertaste that never fails to please the palate.
In 1659, during the era of the fourth Tokugawa shogunate, Tokugawa Ietsuna, local merchant ---- KANAJIRO TAIYAO SOTOKU of Mikage Village ventured into brewing, which was the leading manufacturing industry of the time. This set off the history of Kiku-Masamune for more than 350 years. Since its establishment, Kiku-Masamune has been following the line of "authentic sake that can be drunk a hundred times, and that can bring out the flavor of a dish". Since then, we have specialized in the production of strong, flavorful sake.
The present-day Kiku-Masamune Sake Co., Ltd. was founded in 1659 as Honkana Shoten. It was founded in 1659, the era of the fourth generation of the Tokugawa shogunate ----- Tokugawa Ietsuna. At that time, Nadagogo had not yet become an abundant producer of sake. At the end of the 17th century, Nadan-no-Sake, which was called "Sake of the Dynasty" by the citizens of ancient Tokyo, became very popular. As a result, the Nada sake industry grew by leaps and bounds. One of the most popular Nadan-no-Shu was that of the Honjana family.
In the Meiji era (1868-1912), the eighth generation of the Honjana family, ------ KANA AKIKAO, adhered to the principle of "brewing only the best sake," and invested heavily in improving the quality of the sake and technology. The pursuit of excellence in quality has created the foundation of today's business. In addition, Kana Choukhyangwon has also worked hard as the founder of the "Cradle of Elites (Private) Nada High School".
The trademark "Kiku Masamune" was officially registered during this period. In addition, from this period to the Taisho era (1912-1926), the company achieved remarkable results such as the expansion of overseas exports and the production of products for the royal family. This period can be called the era of the "foundation of Kiku-Masamune".
During the chaotic Showa period (World War II), Tachiku was able to maintain its principle of being at the forefront of quality despite the difficult times. The result of this effort was rewarded in the "Six Major Cities Market Survey" conducted by a trade newspaper in 1949. In the surveys on "willingness to sell sake" and "good quality sake," the Kiku-Masamune brand was recognized as one of the top brands in three of the six cities in each survey, and won with the highest overall rating. This shows that the Kiku-Masamune brand is recognized for its high quality and popularity among Japanese specialty liquor stores.
As mentioned above, what is the quality of Kiku-Masamune sake that is recognized by connoisseurs? One of the answers can be cited: it has always specialized in strong-flavored sake. The brewer of Kiku-Masamune, who is famous for brewing strong sake, uses the "Sango Brewing Method", an ancient method handed down from the Edo period, to brew sake that is so strong that you will never tire of drinking it. That is why Kiku-Masamune will continue to do so.