Karaku Junmaishu Kimoto

Junmai Sake is used with 100 % of Kyoto's contract cultivation rice and using the power of natural lactic acid bacteria, a traditional technique of sake brewing, "Raw Motomoto". It features a deep rich flavor and a fragrance that has a unique appetite for life, and is excellent in compatibility with rich umami such as sea urchins, oysters, clams. We recommend room temperature or warming.