Yamadanishiki Junmai Ginjo Kimoto
Yamadanishiki Junmai Ginjo Kimoto
A junmai ginjo made with local rice from Kanagawa prefecture and following the traditional kimoto (or kimotozukuri) method, which involves the use of ambient lactic acid bacilli for the fermentation starter and human labour to mix rice and koji with a paddle. The aroma reminds of citrus fruits, the taste is sharp and delicately acidic, while the lingering aftertaste is a typical feature given by the use of Yamadanishiki rice.
TYPE: Kimoto junmai ginjo sake
COLOUR: Clear pale lemon green
OUR TASTING NOTES: Gentle nose of grilled orange, fresh mushroom and sour cream. On the palate, rich and umami-ful junmai ginjo with flavours of loquat fruits and oat milk, followed by a pleasant astringency.
FOOD PAIRING: Teriyaki chicken or jackfruit; prawn cocktail.
SERVING SUGGESTIONS: Serve chilled (8-12 ºC)
STORAGE: Store in a dry and cool place. Avoid direct sunlight.
SPECS:Japanese name: 山田錦 純米吟醸 生酛
Brewery: Izumibashi Sake Brewery / Izumibashi Shuzo (Kanagawa prefecture)
Size: 720 ml
ABV: 16%
Rice polishing rate: 50%
Ingredients: water, Yamadanishiki rice (Kanagawa), koji, yeast
- In stock, ready to ship
- Inventory on the way
