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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
HYAKUJURO "PURPLE"

HYAKUJURO "PURPLE"

JUNMAI GINJO YAMAHAI
Prefecture: Gifu
Region: Chubu


SPECIFICATIONS
@ Rice: Gohyaku Mangoku
@ Rice Polishing: 60%
@ Alcohol: 15-16%
@ Yeast: n/a
@ SMV: +0
@ Acidity: 1.8
@ Amino Acid: n/a


PRICE
$36.99 / 720 ml
Reference Code: #JMG4303


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MAP OF ORIGIN
Gifu
TASTING NOTES
Dry and mid-bodied with bright acidity, caramel, and butterscotch on the nose and palate.


FOOD PAIRING
Smoked meats, parmesan cheese, mushroom lasagna, oysters, roast pork, yakitori.


SERVING TEMPERATURE
Chilled, room temperature, or warm.