Founded in 1659 during the era of Tokugawa Ietsuna, Kikumasamune has over 360 years of history as a renowned sake brewery in Nada. With high-quality sake rice and Miyamizu water, it gained recognition in the 18th century when nearly all its production was shipped to Edo as the highly prized "Kudari-zake" (sake from the west). The brand name "Kikumasamune" was officially registered in 1886, and in 1988, it became the first major brewery to produce only Honjozo sake, reaffirming its commitment to quality. A defining feature of Kikumasamune is its dedication to the Kimoto brewing method, a traditional technique developed by the Tanba Toji brewers during the Edo period. Unlike modern fast-brewing methods, Kimoto requires intensive manual work, resulting in a sake with a distinct depth of flavor. This craftsmanship gives Kikumasamune’s signature "Honryu Karakuchi" (authentic dry) sake a bold character, setting it apart even among major brands.