"Kimoto" is a traditional brewing method that uses natural forces to cultivate yeast by hand. This Junmai Kimoto sake, made with only rice and koji, offers a rich, dry taste with deep aromas. Served cold, it is refreshing, while at a warm temperature, its flavor develops. Enjoy the variations in taste depending on the temperature.
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Junmai Kimoto Dry sake produced using the "Kimoto-zukuri" process, which uses live lactic acid bacteria. Ingredients Rice : Koji: ...
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Junmai Kimoto Dry sake produced using the "Kimoto-zukuri" process, which uses live lactic acid bacteria. Ingredients Rice : Koji: ...
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Junmai Made exclusively from Manamusume rice, it is a pure malt sake with a clear taste, where the richness of the rice and moderate acidity har...
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Kanaderu Junmai Ginjo Kimoto This is a junmai ginjo brewed at the sustainable Gakkō-gura brewery, using Sado resources and renewable energy. Fer...
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Junmai Ginjo Kame no O This junmai ginjo sake is made with Jugemu sake rice, which is grown using special methods and polished up to 60%. Jugemu...
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