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Junmai/Honjozo
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Kimoto/Yamahai
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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
KUROSAWA

KUROSAWA

JUNMAI KIMOTO
Prefecture: Nagano
Region: Chubu


SPECIFICATIONS
@ Rice: Miyama Nishiki
@ Rice Polishing: 65%
@ Alcohol: 15-16%
@ Yeast: na
@ SMV: +2
@ Acidity: na
@ Amino Acid: na


PRICE
$25.99 / 720 ml
Reference Code: #JUN4504


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MAP OF ORIGIN
Nagano
TASTING NOTES
Light, slightly dry, smooth, and creamy taste. Easy drinking sake.


FOOD PAIRING
Food friendly. Sushi, oysters, yakitori, pork chop, fried foods.


SERVING TEMPERATURE
Chilled, room temperature, warm.