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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
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Specialty
Shochu/Awamori

MAP OF JAPAN

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Junmai/Honjozu

Junmai and Honjozo sake are made from rice that has been milled down to at least 70% of its original size. The fundamental difference between these two classifications is that Honjozo has a small amount of distilled alcohol added at the end of the brewing process to enliven the flavors and aromas of the sake and Junmai does not.

Junmai sake are often full-flavored, clean, and well-structured. Honjozo in general, tend to be light, mildly fragrant, and easy to drink.
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Junmai/Honjozu BACK TO BROWSE
DAISHICHI KIMOTO CLASSIC

DAISHICHI KIMOTO CLASSIC

JUNMAI KIMOTO
Prefecture: Fukushima
Region: Tohoku


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 65%
@ Alcohol: 14-15%
@ Yeast: #7
@ SMV: +4
@ Acidity: 1.5
@ Amino Acid: 1.4


PRICE
$40.99 / 720 ml
Reference Code: #JUN2301


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MAP OF ORIGIN
Fukushima
TASTING NOTES
Earthy flavor with hint of mushroom. Rounded fragrance of yogurt and cream.


FOOD PAIRING
Nabe, shabu shabu, sukiyaki, beef stew, teriyaki, yakitori.


SERVING TEMPERATURE
Room temperature, warmed.