Rumikonosake TokubetuJunmai Kimoto

Special pure rice sake brewed by "Kimoto), a traditional brewing method for sake. Without adding yeast, natural fermentation was raised for 40 days at low temperatures by natural fermentation, and it was slowly and carefully finished over 30 days. You can feel the acid, powerful taste, and deep flavor. It goes well with creamy dishes using dairy products such as gratin, blue cheese and wash cheese.