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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
KAMOIZUMI "SHUSEN" THREE DOTS

KAMOIZUMI "SHUSEN" THREE DOTS

TOKUBETSU JUNMAI
Prefecture: Hiroshima
Region: Chugoku


SPECIFICATIONS
@ Rice: Hiroshima Hattan
@ Rice Polishing: 58%
@ Alcohol: 16%
@ Yeast: Setouchi 21
@ SMV: +1
@ Acidity: 1.6
@ Amino Acid: na


PRICE
$42.99 / 900 ml
Reference Code: #JMG6103


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MAP OF ORIGIN
Hiroshima
TASTING NOTES
Rich, robust, with a woodsy shiitake aroma. Big-boned sake.


FOOD PAIRING
Rich foods e.g. nabe, sukiyaki, BBQ, teriyaki, and grilled meat.


SERVING TEMPERATURE
Warm or room temperature.