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Description
La méthode kimoto est souvent décrite comme la façon la plus traditionnelle de brasser. Cependant, la volonté de mieux comprendre le yamahai a conduit à tenter le kimoto pour la première fois. Le riz utilisé est le riz à sake frais de la préfecture de Fukui. Ce premier défi a donné un sake rafraîchissant et sec.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai Ginjo?
Fruity and clean — the perfect entry point into premium sake.
Learn more about Junmai GinjoPrice information is only available in Japan.
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