Bokusui Kimotojunmaisyu is a junmai brewed via the kimoto method using Miyama Nishiki polished to 65% from Takeshige Honke Shuzo in Nagano. Kimoto fermentation builds a robust, naturally acidic base; the brewery ages the sake for at least one year before release, developing a full-flavored, warming sake well suited to being served hot. This expression won a gold award at the 2019 National Warm Sake Contest.
Pure rice sake with rich umami depth — the everyday staple of Japan.
Learn more about JunmaiPrice information is only available in Japan.
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