Also known as: Kikunotsukasa Shuzo
Japanese name: 菊の司酒造
From: Iwate prefecture
Founded in: 1772
The use of underground water from the Nakatsugawa that flows right behind the brewery allows for the rice flavour to fully come out and for a gentle low temperature fermentation. Brewing in the coldest prefecture of Japan’s biggest island (Honshu) means that the fermentation process happens at extremely low temperatures for three weeks, imparting the sake a characteristic refreshing aroma. This feature makes it a good companion for food.