Chushingura Kimoto Junmai Omachi
Chushingura Kimoto Junmai Omachi
A junmai made with Omachi rice from the Chushingura series, a selection of dry sake of higher ABV, featuring a heavy mouthfeel yet still extremely smooth and balanced! This sake was made with the kimoto-zukuri (or kimoto) method, a traditional way of producing sake, which involves the use of ambient lactic acid bacilli for the fermentation starter and human labour to mix rice and koji with a paddle.
TYPE: Kimoto junmai sake
COLOUR: Pale lemon green
OUR TASTING NOTES: Creamy notes of banana, rice pudding and hint of pine nuts. On the palate, it has a pronounced acidity with balanced umami, showing a rich and bold malty and steamed rice flavour. Dry and spicy lingering finish with vanilla and subtle cedarwood.
FOOD PAIRING: Zaru soba (buckwheat) noodles; grilled sardines; summer salad with an anchovy dressing. The brewers recommend pairing this type of sake with oysters.
SERVING SUGGESTIONS: Serve at room temperature or hot (50-60 ºC)
STORAGE: Store in a dry and cool place. Avoid direct sunlight.
SPECS:Japanese name: 忠臣蔵 生酛純米 雄町
Brewery: Okuto Shoji (Hyogo prefecture)
Size: 720 ml
ABV: 16.5%
Rice polishing rate: 65%
Ingredients: water, Omachi rice (Okayama), koji, yeast
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