This bottle is a Sake Gumi selection!
Using Nihonbare rice (native to Shiga Prefecture), this sake was aged in enamel tanks for over 20 years! The result is a deep amber brew, with hints of raisin, allspice, brazil nuts, sherry, and whisky. Since this is a honjozo, it has an easy, clean finish. The complexity of flavors in this sake pairs well with bold foods like pork belly or spicy Szechuan beef. It can also be enjoyed as an after dinner sipper. Enjoy at room temperature.
Kita Brewery aspires to cultivate sturdy koji, so they spend 50 hours to make the koji instead of the typical 40 hours. That extra 10 hours really sets their sakes apart – with more body and acidity than most sakes. This 1996 ginjo qualifies as a koshusake since it's been aged for more than three years.Features:
- Brewed in Shiga, Japan by Kita Shuzo
- Ginjo Koshu
- Seimaibuai (rice kernel remaining): Nihonbare 60%
- ABV 18.5% / SMV: 0.2 / Acidity: 1.4
- 24 fl oz (720ml)
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