Enjoy the Fragrance of Yoshino Cedar with the Japanese Sake 'Kikumasamune'
I have been suffering from subtle inconvenience of hay fever.
High-Quality Sake Barrels: 'Kikumasamune'
I participated in a factory tour at Kikumasamune, a sake brewery located in Higashinada Ward, Kobe City. It was a great experience where I could feel the charm of Yoshino Cedar, which comes from Yoshino Town.
Nada, a Region Abundant in Miyamizu (High-Quality Brewing Water)
Surrounding Kikumasamune, there are numerous other sake breweries, benefiting from an abundance of high-quality brewing water known as Miyamizu. Miyamizu, a term derived from Nishinomiya's water, is influenced by the Rokko Mountains located behind this region. The granite-filtered, moderately hard water contains ample minerals, contributing to the taste of the sake. Additionally, the rice used here is Yamada Nishiki, a variety well-suited for sake production and one of the main cultivars in Hyogo Prefecture, including Nada. With a history of over 360 years, Kikumasamune employs barrels made from Yoshino Cedar for adding the aroma to its sake.
Yoshino Cedar, Ideal for Sake Barrels
The sake is poured into barrels made of Yoshino Cedar to pass the scent onto the sake, and when it's ready to be enjoyed, it is transferred into bottles. This is how Kikumasamune is produced.
Why Yoshino Cedar?
During the Edo period, Yoshino Cedar was highly valued for making sake barrels. The characteristics of Yoshino Cedar, with few knots and fine growth rings, made it suitable for creating containers that didn't leak. Yoshino forestry played a vital role. With a history spanning 360 and 500 years, Kikumasamune offers a sake that projects both a long history and a subtle aroma. I highly encourage you to give it a try.
Bye!