Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
This sake is brewed using the Kimoto method-one of Japan’s most traditional and laborintensive brewing techniques-and aged for seven years in a specialized temperature aging room. Since no charcoal filtration is used, the original flavor and umami of the Kimoto Junmai are beautifully preserved. Elegant umami, soft acidity, and a mellow character result from slow, low-temperature maturation in Himurogura. When chilled, it reveals exquisite aromas of white peach and yellow apple; at room temperature, notes of cantaloupe, banana bread, and floral tones emerge.
Food Pairings: Red meat dishes such as roast beef and grilled beef, Hard cheeses (Parmigiano-Reggiano, Conte)
Class: Kimoto Junmai
Rice: Gohyakumangoku
Rice-Polishing Ratio: 70%
ABV: 16.5%
Size: 640ml
This sake is brewed using the Kimoto method-one of Japan’s most traditional and laborintensive brewing techniques-and aged for seven years in a specialized temperature aging room. Since no charcoal filtration is used, the original flavor and umami of the Kimoto Junmai are beautifully preserved. Elegant umami, soft acidity, and a mellow character result from slow, low-temperature maturation in Himurogura. When chilled, it reveals exquisite aromas of white peach and yellow apple; at room temperature, notes of cantaloupe, banana bread, and floral tones emerge.
Food Pairings: Red meat dishes such as roast beef and grilled beef, Hard cheeses (Parmigiano-Reggiano, Conte)
Class: Kimoto Junmai
Rice: Gohyakumangoku
Rice-Polishing Ratio: 70%
ABV: 16.5%
Size: 640ml