Kimoto Junmai Genshu Jujiasahi Gohyakumangoku 70
Kimoto Junmai Genshu Jujiasahi Gohyakumangoku 70
A junmai made with the kimotozukuri (or kimoto) method, using ambient lactic acid bacilli for the fermentation starter and human labour to mix rice and koji with a paddle. The brewers grow the lactic acid bacilli already present in the brewery, which give the sake a unique acidity and intensity. Its taste and higher ABV, given by the lack of water addition, make it a great pair with strongly flavoured dishes.
TYPE: Kimoto junmai undiluted sake (genshu)
COLOUR: Clear medium gold
OUR TASTING NOTES: On the nose a wonderful bouquet of autumn forest: shiitake mushrooms, chestnuts, maple syrup and wet leaves. Full-body sake with pronounced acidity, umami and earthy flavours, with sweet spices on the finish. Recommended to sherry and marsala lovers.
FOOD PAIRING: Sukiyaki; portobello mushroom burger; matured cheese.
SERVING SUGGESTIONS: Serve at room temperature or warmed up (45-50 ºC)
STORAGE: Store in a dry and cool place. Avoid direct sunlight.
SPECS:Japanese name: 生もと純米酒 十旭日 五百万石70
Brewery: Asahi Shuzo (Shimane prefecture)
Size: 720 ml
ABV: 19%
Rice polishing rate: 70%
Ingredients: water, rice, koji, Kyokai 701 yeast
- In stock, ready to ship
- Inventory on the way
