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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
Kimoto/Yamahai
Nama
Specialty
Shochu/Awamori

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Kimoto/Yamahai

The terms Kimoto and Yamahai refer to two distinctive processes in sake brewing. The sake made via these similar processes have stronger, more pronounced flavors that are distinctively wilder and gamier (think yogurt and shiitake) than regular sake (which are cleaner and lighter) due to their limited exposure to naturally occurring bacteria and yeasts. Of the two, Yamahai tends to be gamier while Kimoto is more rich and complex.
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Kimoto/Yamahai BACK TO BROWSE
TAKAISAMI

TAKAISAMI

TOKUBETSU JUNMAI
Prefecture: Tottori
Region: Chugoku


SPECIFICATIONS
@ Rice: Yamada Nishiki & Tama Sakae
@ Rice Polishing: 50%
@ Alcohol: 15-16%
@ Yeast: 
@ SMV: #9
@ Acidity: +3
@ Amino Acid: 1.5


PRICE
$41.99 / 720 ml
Reference Code: #JUN6402


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MAP OF ORIGIN
Tottori
TASTING NOTES
Rich, smooth, soft and round with mellow flavors of toasted rice and caramel.


FOOD PAIRING
Oysters, crab cake, tempura, fried food, braised short ribs.


SERVING TEMPERATURE
Chilled, room temperature, warm.