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Description
A Kimoto Junmai namagenshu brewed from Wataribune rice at Kitajima Shuzo in Shiga, combining an ancient lactic-acid starter method with an heirloom grain. Wataribune is the predecessor variety to Omachi rice, and the kimoto method adds a pronounced acidity and earthy depth to this undiluted, unpasteurized release.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Price information is only available in Japan.
Est.1805
Brand三代榮
Address756 Honan Shiga
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