Sakuramasamune is founded in 1625, this brewery is the origin of many sake-related matters – sake names that ends with “Masamune’, Miyamizu (water suited for sake brewing) and Kyokai No.1 yeast,… The mission is to preserve and hand down the 400 years of sake-brewing history and tradition for the next 100 years to come.

With a brewing method that has been honored over 6 generations and a heritage that dates back to the Edo era of Japan. This tokubetsu junmai (“special pure rice”) is renowned for its purity and clean taste. To be called that way a sake must have a polishing grade of minimum 60% and shouldn’t have any added distilled alcohol at the end of the fermentation.

A slightly dry texture, coupled with a sweet aroma and flavor, can be experienced in varying degrees depending on the temperature at which it is consumed. When taken cold, the sweet flavor is most prevalent but when it is warmed up, the strong umami flavors of the sake emerge. Ideal to be served with a black cod miso.