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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
Where to Buy
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Est.1805
Brand三代榮
Address756 Honan Shiga
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Food type guide
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