Kiku-Masamune

Founded in 1659, Kiku-Masamune originates from Hyogo Prefecture. They specialise in the authentic Kimoto method for brewing sake, giving a smooth and dry character to their sake.

About the Kimoto Method

Traditional & Time-Intensive Process

The Kimoto method is an ancient, labor-intensive brewing technique for creating the yeast starter (moto/shubo), taking about four weeks—twice as long as modern methods—and requiring exceptional skill to maintain consistency.

Natural Yeast & Lactic Acid Development

Unlike the quicker sokujo-moto method, which uses commercially added lactic acid and cultivated yeast, the Kimoto method fosters robust yeast through natural biological competition, resulting in a more stable fermentation process with fewer impurities.

Unique Flavor Profile

Sake brewed using the Kimoto method develops a rich, dry character with deep umami, a crisp finish, and minimal impurities, creating a distinctive and authentic taste.

Makoto-ya is the Official Distributor

Over 20+ Years in Singapore

Makoto-Ya has been supplying Kiku-Masamune Sake to the local market for more than 20 years now.

Broad Range of Products

Kiku-Masamune’s portfolio of products range from the sweet, modern sparkling sakes to the classic, traditional brews – there’s sure something for everyone.