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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
HAKUTO

HAKUTO

TOKUBETSU JUNMAI
Prefecture: Ishikawa
Region: Chubu


SPECIFICATIONS
@ Rice: Yamada Nishiki, Gohyaku Mangoku
@ Rice Polishing: 55%
@ Alcohol: 15%
@ Yeast: Kanazawa Yeast
@ SMV: +1-+3
@ Acidity: 1.6
@ Amino Acid: n/a


PRICE
$44.99 / 720 ml
Reference Code: #JUN4416


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MAP OF ORIGIN
Ishikawa
TASTING NOTES
Delicate, clean, and layered with subtle peach, western pear, browned butter, and caramel flavor notes.


FOOD PAIRING
Sashimi, sushi, corn, pizza, roasted carrots, anchovy vinaigrette, roasted chicken, miso cod.


SERVING TEMPERATURE
Chilled, room temperature, warm.