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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
FUKU CHITOSE

FUKU CHITOSE

JUNMAI YAMAHAI
Prefecture: Fukui
Region: Chubu


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 60%
@ Alcohol: 15.2%
@ Yeast: #10
@ SMV: +3
@ Acidity: 1.6
@ Amino Acid: 2.0


PRICE
$37.99 / 720 ml
Reference Code: #JUN4201


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MAP OF ORIGIN
Fukui
TASTING NOTES
Caramel note mingle with nutty flavor of roasted cashews, pumpkin, and spices.


FOOD PAIRING
Prosciutto and other cured meats, grilled meats, fish, and vegetables, and earthy cheese.


SERVING TEMPERATURE
Chilled, room temperature, warm.