This bottle embodies everything we love about Kodama Shuzo and also happens to be a blend of both their kimoto and sokujo sakes. It's their flagship daiginjo that has a subtle fragrance of citrus and tropical fruit and has a solid and balanced texture that rolls onto the palate with ease. It is quite robust for a daiginjo sake and pairs well with foods a range of foods including sashimi, tempura, and grilled fish.
- Junmai daiginjo
- Seimaibuai (rice kernel remaining): Yamada Nishiki 40%, SMV: +2, Acidity 1.5
- Brewed in Akita, Japan
- Suggested temperature: Chilled
- 24 fl oz (720ml)
- 16% ALC/VOL