A junmai made with the kimotozukuri (or kimoto) method, using ambient lactic acid bacilli for the fermentation starter and human labour to mix rice and koji with a paddle. The brewers grow the  lactic acid bacilli already present in the brewery, which give the sake a unique acidity and intensity. Its taste and higher ABV, given by the lack of water addition, make it a great pair with strongly flavoured dishes. 

TYPE: Kimoto junmai undiluted sake (genshu)

COLOUR: Clear medium gold

OUR TASTING NOTES: On the nose a wonderful bouquet of autumn forest: shiitake mushrooms, chestnuts, maple syrup and wet leaves. Full-body sake with pronounced acidity, umami and earthy flavours, with sweet spices on the finish. Recommended to sherry and marsala lovers.

FOOD PAIRING: Sukiyaki; portobello mushroom burger; matured cheese.

SERVING SUGGESTIONS: Serve at room temperature or warmed up (45-50 ºC)

STORAGE: Store in a dry and cool place. Avoid direct sunlight.