Austere and engaging as can be, the spectacular Yamashiroya is made using three different types of rice in the fermentation, creating a structured, vibrant, and cohesive final brew. Get all of the class and refinement of a junmai daiginjo with the lively acidity and oomph of a solid kimoto. We get bright green apple, peach, and amaretto cookie on the nose with a hint of ripe cherry. The texture is soft and drinks crisp and clean, showing off notes of fresh cream, peach, and tart bergamot. Pair this with negihama rolls, fish cake or french fries!
- Brewed in Niigata, Japan by Koshimeijo Shuzo
- Kimoto Junmai Daiginjo
- Seimaibuai (rice kernel remaining): Koshitanrei, Ipponjime, and Gohyakumangoku 40%
- ABV 15% /SMV: +2 / Acidity Undisclosed
- 24 fl oz (720ml)