Creator of the “Akita Kimoto Method”, Kodama Jozo is revered for its kimoto sakes. The nose on this sake is distinctly a kimoto – lactic, yeasty, with a grape-like juiciness. However, we called this a “Kimoto Light” as the body is quite crisp with a slight creaminess that paired well with radishes and butter, and celery salad. The Kodama family recommends Chinese food! Try this one warm.
- Brewed in Akita, Japan by Kodama Jozo
- Junmai kimoto
- Seimaibuai (rice kernel remaining): 59%
- ABV 16.5% / SMV: +3 / Acidity: 1.7
- 24 fl oz (720ml)