This bottle is a Sake Gumi selection!
Kayoko and Yoko visited Kitaya in September 2016. The brewery’s modern facilities coupled with a staff full of veterans convinced them that Kitaya brews each of their sakes with a clear vision. Their Arabashiri Junmai Daiginjo is no exception.
Utilizing a special hose to transfer this sake from the tank and bottle, Kitaya is able to capture the fresh fizziness of a true nama, even though it actually goes through pasteurization. We went all-out with this indulgent, champagne-like sake that has notes of pineapple and grape, and minerality (thanks to the medium hard water from Yabe River), by pairing it with grilled wagyu, lobster and shiitake. Highlight the fizziness by adding a splash of soda water, or try this genshu with ice for a touch of dilution if you wish to bring down the 17% ABV.
- Junmai Daiginjo
- Seimaibuai: Yamada Nishiki + Omachi 50%, SMV: +1~+3
- Brewed in Fukuoka, Japan
- 24 fl oz (720ml)
- 17% ALC/VOL
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