Akita Seishu Shuzo
Yamato Shizuku Kimoto
720 ml
Miyama Nishiki Rice
Tohoku, Japan
While this sake is being made, the steamed rice is mashed by hand painstakingly and with enormous care - such is the Kimoto brewing method. From this very traditional and laborious style of brewing, a uniquely umami-rich yet delicate and silky sake is born. The deep-flavored Junmai sake has highlights of bright acidity, and if heated gently, one can taste the rarer, more interesting traits clearly.
