One of the representative aged sake that warms up well. This sake is suitable for warming, with the sharpness achieved through complete fermentation and Kimoto making, and the depth and flavor that comes from aging.
Suiryu Kimoto Junmai Ginjo 2013
- アルコール度数：15 degrees
This sake is made by making koji well, dissolving the rice well, and fermenting it thoroughly.
The flavor opens up as it ages, and the umami and mellowness become more pronounced when it is warmed, allowing you to enjoy a uniquely fragrant and deep flavor.
Kimoto has the flavor and lightness that is unique to Kimoto, with a gentle aroma and refreshing acidity.It is not limited to Japanese cuisine, but can also be used in dishes with strong flavors such as French, Italian, and Thai cuisine.
種別 純米吟醸 精米歩合 50% 使用酵母 Association No. 7 原材料 Rice/rice malt 原料米 Awa Yamada Nishiki 原料米の生産地 Awa Town, Tokushima Prefecture 杜氏 Katsunori Kato アッサンブラージュ 無
(Mature and Warm Bar Master / Toki SAKE Association Executive Director)
The scent is very gentle and gentle. In addition to the mineral-like scent, there is also a faint astragalus-like scent.
Beautiful sake. There's nothing sarcastic about it. Very well balanced.
A type of alcohol that is sharp and goes well with food. It covers the flavor of the meal and brings it out nicely. Characterized by clean acidity.
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