Izumo Fuji Kimoto Junmai Daiginjo S45 "Sleeping Serpent"

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.