Kikukoma

"Kikukoma" was named by the fourth-generation owner, Kyujiro Miura, combining "kiku" (chrysanthemum) with "koma" (horse), a specialty of Gonohe.
The M2 yeast used here is the prototype of the famous "Kyokai No. 10 yeast" now widely used by breweries across Japan. It is known for its low acidity and refined ginjo aroma with fruity notes reminiscent of melon or banana.
Compared to other yeasts of its time, No. 10 yeast is characterized by its exceptionally low acidity (especially malic acid) and high aromatic profile. This makes it ideal for both fragrant Ginjo sake and smooth Junmai sake.
The breweries "Hachitsuru" and "Kikukoma" in Aomori Prefecture are regarded as the birthplaces of the No. 10 yeast.
To this day, Kikukoma Shuzo continues to brew with "Kyokai No. 10" (the successor to M2) and "M310" yeast, preserving the legacy and flavors passed down through generations.