Junmai Kimoto
Dry sake produced using the "Kimoto-zukuri" process, which uses live lactic acid bacteria.
Ingredients- Rice :
- Koji: Rice Origin: Japan
- Wort: Rice Origin: Japan
- Prefecture : Hyogo
- Polishing : 73%
- Fermentation : Kimoto
- Classification : Junmai
- Water hardness : Hard
- Yeast : Kikumasa Yeast (homemade)
- Toji : Kurabito
- Palace : Dry
- Fragrance : Caramel, sour cream
- Accompaniments : Poultry in cream sauce, bouillabaisse
- Serving temperature : Room temperature and hot
- Storage : Dark, cool place
Alcohol abuse is dangerous for your health, please consume in moderation.
The sale of alcohol to minors is prohibited.