유키노마보로시 키모토케이 준마이

Asazuma Shuzo's Kimoto-style Junmai uses the traditional lactic acid fermentation starter method to build a foundation of natural complexity and acidity before the main fermentation begins. Within Niigata's typically light, dry sake tradition, this kimoto Junmai adds an unusual layer of depth and earthy character that pairs well with richly flavored dishes.