Tasting notes and comments

Brewed by Kaden kimoto 家伝生酛 method, nurtured over time at Kodama Jozo, this sake is surprisingly refreshing for kimoto junmai. It is very clean and smooth with umami-rich complexity in texture. Essence of this sake is in water which is from a natural spring in the Shirakami mountain range, the largest virgin beech forest remaining in East Asia. This wild forest is claimed by UNESCO the World Heritage. The sake brewed with this super soft water from Shirakami is medium dry on palate with medium acidity with hints of earthy characteristics.

Food pairing

very food friendly. Sushi and sashimi. Grilled meat and seafood. Salty appetizers. Creamy and hard cheese. Nabe when served warm.

Type

Kimoto Junmai

Rice

Miyama nishiki

Rice polishing rate

59%

Alcohol

15%

Sake Meter Value

+2.3

Acidity

1.7