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CATEGORY
Junmai/Honjozo
Junmai Ginjo/Ginjo
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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
IZUMIBASHI "KURO TOMBO"

IZUMIBASHI "KURO TOMBO"

JUNMAI KIMOTO
Prefecture: Kanagawa
Region: Kanto


SPECIFICATIONS
@ Rice: Yamada NIshiki
@ Rice Polishing: 65%
@ Alcohol: 16%
@ Yeast: n/a
@ SMV: +12
@ Acidity: 1.9
@ Amino Acid: n/a


PRICE
$41.99 / 720 ml
Reference Code: #JUN3403


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MAP OF ORIGIN
Kanagawa
TASTING NOTES
Reserved and understated with delicate yet rich flavors of pear, caramel, and marshmallow.


FOOD PAIRING
Roasted poultry, tuna tataki, prosciutto, sukiyaki, shrimp tempura, duck, grilled sardine.


SERVING TEMPERATURE
Chilled, room temperature, or warm.