Full of umami and acidity, discover a full range of flavors and textures with our flagship sake brewed by our friends at Kita Brewery in Shiga, Japan. Get notes of grapeskin on the nose, with a custardy mouthfeel and a satisfying kire (clean ending). Enjoy with cheese, rib eye, yakitori, shellfish, and pasta.
This is very close to our hearts as we have teamed up with one of our favorite breweries, Kita Shuzo of Shiga, Japan, to formulate this very special brew. Kita Shuzo prides itself on cultivating their koji for up to 50 hours instead of the usual 40 for more kokumi (richness) and ample UMAMI – eureka! It is only fitting that this would be our flagship sake.
Yamada Nishiki is used for the kojimai and shubo (starter mash). Ginfubuki is used for the kakemai (rice that's added to the shubo).
- Brewed in Shiga, Japan by Kita Shuzo
- Seimaibuai (rice kernel remaining): Yamada Nishiki + Ginfubuki 60%
- ABV 16-17% /SMV: +3 / Acidity: 1.7
- 24 fl oz (720ml)