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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
SAWANOI "KIOKEJIKOMI IROHA"

SAWANOI "KIOKEJIKOMI IROHA"

JUNMAI KIMOTO
Prefecture: Tokyo
Region: Kanto


SPECIFICATIONS
@ Rice: Nojouho
@ Rice Polishing: 65%
@ Alcohol: 15.50%
@ Yeast: #901
@ SMV: -1
@ Acidity: 2.1
@ Amino Acid: 1.2


PRICE
$66.99 / 720 ml
Reference Code: #JUN3701


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MAP OF ORIGIN
Tokyo
TASTING NOTES
Nutty and creamy, mushroom flavored sake with banana nose.


FOOD PAIRING
Rich food e.g. sukiyaki, nabe, braised pork, beef stew.


SERVING TEMPERATURE
Chilled, room temperature, warm.