Shinrai Junmai Kimoto

DRY | AROMATIC | RICH

Crafted from locally sourced Senbon Nishiki rice, this sake boasts deep, intricate flavors reminiscent of rice and dairy.

Made with the "warm" kimoto method, it acquires a distinct lactic character alongside high acidity. The sake's delightful aromatics make it well-suited for serving in a wine glass. If opting to warm the sake, wide ochoko and narrow ochoko vessels are recommended for an optimal experience.

WHY WE LIKE IT

• The richest expression of Shinrai sake
• The lactic properties of this sake make it a wonderful match for all types of cheese
• The brewer uses a “warm” kimoto method to make this sake, which gives it much more flavor than colder kimoto methods used in Northern Japan