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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
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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
TAMAGAWA

TAMAGAWA

TOKUBETSU JUNMAI
Prefecture: Kyoto
Region: 


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 60%
@ Alcohol: 16-17%
@ Yeast: #7
@ SMV: +4
@ Acidity: 1.9
@ Amino Acid: na


PRICE
$40.99 / 720 ml
Reference Code: #JUN5201


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MAP OF ORIGIN
Kyoto
TASTING NOTES
Richly flavorful, nutty, and tasty with wild berry zing and quick finish.


FOOD PAIRING
Versatile and food friendly. Roasted meats, fish, and vegetables, pork buns, duck soba, heirloom tomato salad.


SERVING TEMPERATURE
Chilled, room temperature, warm.