In addition to using the very limited organic Luna Koshihikari Organic Rice, it is master brewer Yoshi's first time brewing in the kimoto style! Kimoto is a laborious and ancient process that involves cultivating the shubo (fermentation starter) to produce naturally occurring microorganisms and lactic acid. Kimotos are often more earthy and savory with pronounced acidity. We are big fans of this style at Umami Mart and are thrilled that Den has released their own version.

This batch is super limited, and cases are allocated. So we feel very lucky that we snagged a few of these bottles. We get aromas of sour lemons, green jolly ranchers, yogurt, and raisin. The flavor is complex, creamy, and layered with tart juiciness; ending refreshingly dry.

Den 90 has a seimaibuai of 90%, meaning only 10% has been shaved off, leaving all of those proteins and lipids that are usually discarded. Instead, Yoshi Sako of Den has decided to brew with as much of the rice as possible, to bring out the terroir of California. After four months of aging, Yoshi has created a sake that is truly dynamic.

A note from the brewer: Given the unique features of our manufacturing process, there might be variations in color and the emergence of white sediment. However, rest assured, these are not indicative of any quality issues. Please shake before pouring to disperse the solids and they won’t be as noticeable. 

Read about our visit to Den Sake Brewery on our blog!

Features: 

• Brewed in Oakland, California by Den Sake Brewery
• Kimoto Junmai Nama
• Seimaibuai (rice kernel remaining): Organic Luna Koshihikari 90%
• ABV 16.7%
• 17 fl oz (500ml)