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

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Kimoto/Yamahai

The terms Kimoto and Yamahai refer to two distinctive processes in sake brewing. The sake made via these similar processes have stronger, more pronounced flavors that are distinctively wilder and gamier (think yogurt and shiitake) than regular sake (which are cleaner and lighter) due to their limited exposure to naturally occurring bacteria and yeasts. Of the two, Yamahai tends to be gamier while Kimoto is more rich and complex.
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Kimoto/Yamahai 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.