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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
DENSHU

DENSHU

TOKUBETSU JUNMAI
Prefecture: Aomori
Region: Tohoku


SPECIFICATIONS
@ Rice: Hana Fubuki
@ Rice Polishing: 55%
@ Alcohol: 15.5%
@ Yeast: #9
@ SMV: +2
@ Acidity: n/a
@ Amino Acid: n/a


PRICE
$47.99 / 720 ml
Reference Code: #JUN2201


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MAP OF ORIGIN
Aomori
TASTING NOTES
Round and soft with toasted rice flavors . Clean, smooth texture with sharp edged finish.


FOOD PAIRING
Sushi, sashimi, fried dish, sauteed mushroom, grilled fish.


SERVING TEMPERATURE
Chilled, room temperature.