🍶
Description
The kimoto method defines this ginjo, a slow, traditional brewing style in which lactic acid bacteria are cultivated by hand rather than added commercially. It comes from the Tajima region, home to one of Japan's few breweries still practicing both kimoto and yamahai methods, founded during the Kyoho era in the early 1700s.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoWhere to Buy
1
Shops
1
Offers
$47.00
Lowest (incl. tax)
Loading prices...
Reviews
Check-ins & reviews (0)
No reviews yet. Be the first to review!
Kasumitsuru Co., Ltd.
Founded Kyoho Ten years, the present president and the ninth generation. The only brewery that remained in Furusato of Tajima Mori. It is a rare collection nationwide, which is prepared by "raw" or "mountain abolition".
More from this Brewery
Pairings
Food type guide
A general guide based on this sake’s category, not an analysis of this particular bottle.Yakitori (Salt)
Japanese
Chawanmushi
Japanese
Saikyo-zuke Fish
Japanese
Shabu-shabu
Japanese
Mixed Hot Pot
Japanese
Soy Milk Hot Pot
Japanese
Green Curry
Spicy
Yakitori (Tare)
Japanese