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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
TAKA "NOBLE ARROW"

TAKA "NOBLE ARROW"

TOKUBETSU JUNMAI
Prefecture: Yamaguchi
Region: Chugoku


SPECIFICATIONS
@ Rice: Yamada Nishiki, Hattan Nishiki
@ Rice Polishing: 60%
@ Alcohol: 15-16%
@ Yeast: Proprietary
@ SMV: +5
@ Acidity: 1.6
@ Amino Acid: n/a


PRICE
$44.99 / 720 ml
Reference Code: #JUN6504


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MAP OF ORIGIN
Yamaguchi
TASTING NOTES
Elegant and complex with notes of banana, papaya, and cocoa overlaid on a base of citrus and rice-driven minerality.


FOOD PAIRING
Vegetable dishes, shumai, salmon rolls, oysters, fluke sashimi, fresh tofu, edamame.


SERVING TEMPERATURE
Chilled.