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A sharp, well-structured Tokubetsu Junmai sake brewed using the time-honored Kimoto method - an approach to creating the yeast starter that requires extra time, labor, and experience, yet yields an exceptionally solid, umami-rich sake. Recommended serving temperature: 104–122°F.
Food Pairings: Niimono
Class: Tokubetsu Junmai
Rice: Hyoto Special A Grade Yamada Nishiki
Rice-Polishing Ratio: 65%
ABV: 16%
Size: 720ml
A sharp, well-structured Tokubetsu Junmai sake brewed using the time-honored Kimoto method - an approach to creating the yeast starter that requires extra time, labor, and experience, yet yields an exceptionally solid, umami-rich sake. Recommended serving temperature: 104–122°F.
Food Pairings: Niimono
Class: Tokubetsu Junmai
Rice: Hyoto Special A Grade Yamada Nishiki
Rice-Polishing Ratio: 65%
ABV: 16%
Size: 720ml