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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
Junmai Daiginjo/Daiginjo
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
OKUNOMATSU

OKUNOMATSU

TOKUBETSU JUNMAI
Prefecture: Fukushima
Region: Tohoku


SPECIFICATIONS
@ Rice: Fukushima Prefecture Rice
@ Rice Polishing: 60%
@ Alcohol: 15-16%
@ Yeast: AK-150
@ SMV: +0
@ Acidity: 1.4
@ Amino Acid: na


PRICE
$30.99 / 720 ml
Reference Code: #JUN2305


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MAP OF ORIGIN
Fukushima
TASTING NOTES
Soft texture with floral aromas, citrus and honey notes on the palate, and a clean finish.


FOOD PAIRING
Fried calamari, sautéed green vegetables, grilled shrimp, lobster salad, soft-shell crab, yakitori.


SERVING TEMPERATURE
Chilled, room temperature.