Contemporary rendition of ancient kimoto style. Soulfully drinkable with plenty of acidity and ample umami - all in perfect harmony. Made with Yamadanishiki, Japan's finest sake-brewing rice.
Category: | Junmai |
Area: | Kanto |
Prefecture: | Tochigi |
Storage Instruction: | Room Temperature |
After Opened: | 1 month |
Polishing Ratio: |
60% |
Alcohol: | 15% |
Food Recommendation: | Delicious cold or warmed. Goes well with uni, chutoro tuna, Spanish ham and goat cheese. |