Anniversary Sale

This bottle is a Sake Gumi selection! We featured it during Sakqueso (Sake + Cheese) month in June 2021.

"This sake has low acidity but is full of umami. A cheese with a mellow taste and umami is a perfect match," says Ishihara Toji. Notice the scent of dairy and mushroom coupled with a light texture. Kevin sums up the pairing here "Fresh buffalo mozzarella as both sake and cheese shared a lower acidity, and the fresh cheese played on the lactic dairy-like notes of the sake while also accentuating an oyster mushroom earthiness." I recommend having this sake well-chilled in a flute glass to enjoy its crisp finish.

Features

  • Brewed in Kyoto, Japan at Takara Shuzo
  • Kimoto Junmai 
  • Seimaibuai (rice kernel remaining): Gohyaku Mangoku 70%
  • ABV 15.5% / SMV: +2 / Acidity:1.2
  • 2 x 10 fl oz (300ml)

Flavor Profile Chart

SMV: 3.6, Acidity: 2 Flavor Profile Chart for Shirakabegura Kimoto Junmai Sake (Two-Pack BTL 10 oz)

Recommended Tempurature

Serve chilled (50–60˚F), or room temp (70˚F) Recommended Tempurature for Shirakabegura Kimoto Junmai Sake (Two-Pack BTL 10 oz)

Pairing Suggestions

  • beef
  • ramen
  • pork

Glassware Suggestions

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