Tsuchida Brewery is known for its kimoto sakes (fermented using naturally occuring lactic acids). For their Kimoto Junmai Ginjo, they use an old gene of yellow koji that turns sake kasu (lees) black, typically used for shochu. This gene is very robust, so they set the temperature during fermentation at a lower temperature than usual. The enhanced lactic acid in this sake lend aromas of warm milk and roasted hazelnuts. Enjoy an array of flavors, from yogurt to green grapes. These bright yet earthy flavors were a delicous complement to kanimiso (crab tomalley), or with caviar (sturgeon or vegan tonburi). Try chilled or warm.
- Brewed in Gunma, Japan by Tsuchida Sake Brewery
- Junmai ginjo kimoto ki-koji jikomi
- Seimaibuai (rice kernel remaining): Asami no Yume 60%
- ABV 15% / SMV: -4
- 24 fl oz (720ml)