Classifications
Junmai • Pure Rice Sake
Kimoto • Traditional Starter
Muroka • No charcoal filtration
Genshu • Undiluted
Koshu • Aged
Specifications
Rice: Miyama Nishiki, Koshihikari
Yeast: Natural
Alcohol: 19.5%
Polish rate: 65%
Format: 720ml
What you can expect:
This sake, made with the ancient kimoto method, spent 18 years resting in the brewery. Incredibly complex with powerful notes of preserved plums, mushrooms and warm spices, balanced with just enough acidity and sweetness. Medium body with a dry and bitter finish. Good things come to those who wait.