In recent years, kimoto has gained traction as a new generation of brewers explore terroir in sake-making. Naturally, they look to Daishichi, which has been brewing kimotos exclusively for over 300 years.
The owner of Daishichi, Hideharu Ota believes in kimoto for its robustness and stability (thanks to the micro-organisms that naturally rise to the occasion during the fermentation process). This sake balances savory creaminess and bright fruitiness. Try it chilled with mashed potatoes or creamed spinach.
- Kimoto junmai ginjo
- Seimaibuai (rice kernel remaining): 60%
- Brewed in Fukushima, Japan
- 24 fl oz (720ml)
- 15% ALC/VOL
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