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Description
A kimoto junmai ginjo released as hiyaoroshi, meaning it was fire-pasteurized once in spring and aged through summer before autumn release. Takeshige Honke Shuzo in Saku, Nagano has practiced kimoto brewing since its founding, a labor-intensive method that relies on naturally occurring lactic acid bacteria to develop the yeast starter. The kimoto base contributes a deepened umami and a rounded texture that mellows further through summer maturation.
Specifications
Flavor Profile
Subtle
Aromatic
Light
Full
Estimated from the category and polishing ratio, not a measurement of this bottle.
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Takeshigehonke Shuzo Co.,Ltd.
Nagano
Sake brewing of national cultural properties along the old Nakasendo highway. In the trend of the time, the old -fashioned manufacturing method is brought slowly.
Est.1868
BrandMisonotake
Address2179 Modai Saku Nagano
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