This dry and grain-forward sake is made using a historic and labour-intensive brewing process called the 'kimoto' method.
Tasting Notes: Nutty, Sour, Lively
Food Pairings: Oily foods or with any meals that pack a punch in flavour.
Chinese Cuisine; Mexican Cuisine; Korean BBQ; Porc Ribs
Best Serving Temperature: 5°C - 40°C
Rice Polishing Ratio: 77%
Sweet or Dry: Dry
Flavour Intensity: Medium
Region: Nara Prefecture
Ingredients: Rice, Koji, Water
Storage: No Direct Light, Under 5°C
Product of Japan