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Description
Made using the labor intensive kimoto method, in which the yeast starter is hand mixed in wooden vats, a process that takes three times longer than modern techniques and builds layered umami with bright acidity. Brewed with Sakanishiki rice polished to 45%, it offers a light aroma with a creamy, smooth texture and a touch of acidity on the finish. Produced in Izumo, Shimane Prefecture.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Daiginjo?
The pinnacle of sake — pure rice, no added alcohol, extraordinary precision.
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Pairings
Food type guide
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