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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
Where to Buy
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Reviews
打卡与评论 (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.
Brand男山 純米大吟醸
AddressHokkaido 7thyoume Nagayama 2-Jo asahikawa-shi hokkaido 079-8412 JAPAN
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