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Description
The kimoto method defines this ginjo, a slow, traditional brewing style in which lactic acid bacteria are cultivated by hand rather than added commercially. It comes from the Tajima region, home to one of Japan's few breweries still practicing both kimoto and yamahai methods, founded during the Kyoho era in the early 1700s.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
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BrandKasumitsuru
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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7
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
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Yakitori (Tare)
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★★★★☆
Traditional balance ideal for Japanese cuisine