Made with 89% koji – using a five-stage moromi process instead of the usual three – this bold junmai packs a punch full of acidity, depth, and vitality! Toji Nishigaki-san explained that he uses so much koji for this sake to, “bring out the full flavor of the sake.”

This sake is nothing if not complex. At once you’ll be reminded of a soft earthy cheese, jasmine blossoms on a warm night, and rum raisin ice cream. Drink on the rocks with lamb kababs, KBBQ, and tonkatsu. Try adding it to a Bamboo cocktail as a sherry alternative!

Features

• Brewed in Hiroshima, Japan by Kirei Shuzo
• Muroka Nama Genshu Junmai sake
• Seimaibuai (rice kernel remaining): 70% Nakasei Shinsenbon (kojimai + kakemai)
• ABV 17% / SMV:-18  / Acidity:3.3 
• 24 fl oz (720ml)