This bottle is a Sake Gumi selection!
President Miho Fujita of Mioya Brewery makes this beautifully wild expression of a kimoto with her toji (brewmaster) Mr. Yokomichi. It has a bold acidity that tastes like yogurt and preserved lemons. In addition to using the kimoto method (a 17th century sake making technique that incorporates naturally occurring yeast and lactic acid), it is aged for four years in the bottle to round out the flavors. This sake takes you on a journey, from a juicy, tart beginning to hints of burnt sugar in the middle and, finally, a clean finish. The acidity pairs well with seared beef or grilled mushrooms. Bring it to your next barbecue party and serve it at room temperature or a little warm as the sun goes down. Fun fact! Miho believes her sake can stay open for longer than most – she prefers to drink them after being open for 1-2 months.
- Junmai kimoto
- Seimaibuai (rice kernel remaining): Notohikari 55%, SMV: +3, Acidity: 2.2
- Brewed in Ishikawa, Japan by Mioya Brewery
- 24 fl oz (720ml)
- 15.9% ALC/VOL
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