Alcohol: 16%
Grape(s): Rice and koji (Junmai)
Location: Japan
Tasting Notes: Luxuriously silken on the palate, balancing sweet, nutty notes with an explosion of deep, textured umami before a soft, lingering finish.
Notes: Brewed the traditional kimoto way: natural fermentation in wooden tubs with no added lactic acid, the slow, labor-intensive method that gives kimoto sake its depth, body and rich umami.
Food Pairing: Sushi and sashimi, ramen, yakitori, roasted chicken, mushroom dishes. Excellent slightly chilled or gently warmed.
Winery Story: The Hideo Yoshimura brewery is a small family house keeping the old kimoto craft alive, hand-brewing sake in wooden tubs the way it was made generations ago.
