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Description
Kimoto method gives this tokubetsu junmai from Asahikawa a naturally developed lactic acid base, producing a deeply aromatic dry sake with added body and depth compared to standard-starter equivalents. Chill service brings out clean dryness; warming amplifies the rice umami and rounds the texture.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
Brand男山 純米大吟醸
AddressHokkaido 7thyoume Nagayama 2-Jo asahikawa-shi hokkaido 079-8412 JAPAN
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Check-In & Reviews (1)
Mark Hunter
Dec 27, 2023, 12:04 AM
Chilled: A fairly light kimoto. Creamy with some melon on the finish. Balanced sweetness. Heated: Brings out more earthy, nutty flavors, and more apparent sweetness. Good for sipping under the kotatsu.
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