Aged for 2-3 years, this sake exhibits a complex collision of flavors. Toji Toshinori Shimaoka tell us that almost all of the sakes they produce are made using the yamahai method. Our friend and Certified Cheese Professional Kevin Corcoran shares his pick for this pairing, "Montgomery’s Cheddar, a traditional clothbound cheddar with root vegetable and cellar flavor notes, worked well to create a big brothy pairing – all about savoriness with a finish of warm herbs." Fully enjoy the sherry-like aroma and golden hue by pouring this sake at room temperature into a brandy glass.
- Brewed in Gunma, Japan by Shimaoka Shuzo
- Kimoto junmai
- Seimaibuai (rice kernel remaining): 50% Wakamizu
- ABV 15-16% / SMV: +3 / Acidity: 1.6
- 24 fl oz (720ml)