Everything about this sake screams aged – its amber hue and irresistible flavors of nut and caramel. Takuya-san of Nanbu Shuzo explains, “We aged this sake to get mild and deep flavors. The sweetness mellows out and the off-flavors of youth mature into something rich.” Aging for 18 months at room temperature, brings out earthy notes of prune, vanilla, and cashews that remind me of sherry. Rich dishes like Pork Belly Kakuni, or wild mushrooms sauteed in butter pair well this full-bodied sake. This sake is best hot at 140°F.
- Aged Kimoto Junmai
- Seimaibuai: Gohyaku Mangoku + Koshinoshizuku 70%, SMV: +6, Acidity 2.5
- Brewed in Fukui, Japan by Nanbu Shuzojo
- 24 fl oz (720ml)
- 15% ALC/VOL