KAGAMIYAMA Kimoto Junmai Nama

KAGAMIYAMA Kimoto Junmai NamaThe traditional brewing method known as Kimoto zukuri was established during the Edo period and involves creating an environment in the sake that allows natural microorganisms to enter. Only the yeast that survives the intense competition among these microbes proceeds with fermentation. This product, while preserving the unique characteristics of Kimoto zukuri, is crafted to be easy to drink, offering a refreshing and light taste. It features a

The high level of brewing technique becomes apparent in the delicate depiction of the robust and intense flavor of the sake specific rice "Omachi"

or mix in the cloudy portion for those who prefer a sweeter taste

this sake is directly bottled after pressing

The aroma of Yuzu is appealing and the sourness from the lactic acid bacteria is a perfect match for the sweetness of Yuzu

and a deeper hue compared to Prototype N

where the freshly squeezed sake is bottled without filtration

It captivates from the very first sip with its rich fruity aroma

The carbonation allows for a brief explosion of flavour in the mouth

With an alcohol content comparable to wine

On October 1

As the brewery describes it

Its clean finish adds to its richness