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Karaku Junmaishu Kimoto
- This junmai-shu is made from 100% contract-grown rice in Kyoto and brewed using the traditional sake brewing technique of "nama-moto-zukuri," which utilizes the power of natural lactic acid bacteria. It is characterized by its deep, rich flavor and appetizing aroma characteristic of the nama-moto process, and is a perfect match for the rich flavor of sea urchins, oysters, clams, etc. It is best served at room temperature or warmed. We recommend serving it at room temperature or warmed.
- Tokubetsu Junmai
- Rice and Rice koji
- Gohyakumangoku and Nihonbare from Nishiyama Farm