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

MAP OF JAPAN

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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
HATSUMAGO "THE FIRST GRAND CHILD" KIMOTO

HATSUMAGO "THE FIRST GRAND CHILD" KIMOTO

JUNMAI KIMOTO
Prefecture: Yamagata
Region: Tohoku


SPECIFICATIONS
@ Rice: Miyama Nishiki
@ Rice Polishing: 60%
@ Alcohol: 15.3%
@ Yeast: Yamagata Yeast
@ SMV: +3
@ Acidity: 1.4
@ Amino Acid: 1.6


PRICE
$34.99 / 720 ml
Reference Code: #JUN2601


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MAP OF ORIGIN
Yamagata
TASTING NOTES
Light and clean flavor with hint of yogurt-like taste, quick finish.


FOOD PAIRING
Fried foods, vinegar-flavored dishes, raw oysters, shellfish, fish, roast chicken.


SERVING TEMPERATURE
Chilled, room temperature, warmed.