Amabuki Kimoto Junmai DIginjo Omachi
Kimoto/Yamahai
Chilled
Room temp.
Rhododendron
Type | Kimoto/Yamahai |
---|---|
Aroma | Mild |
Flavor | the solid acidity firmly embracing |
Rice | Omachi |
Milling rate | 40% |
Yeast | Rhododendron |
Temp. for best flavor | 5–15℃ , 20–25℃ |
Volume | 720ml |
Price |
We produce this sake in the style of Amabuki using the flower yeast from rhododendron and the sake rice "Omachi" by the use of the most traditional method of sake "kimoto" brewing.
The sake quality with the solid acidity firmly embracing the flavour of Omachi should go well with your fine food. This Daiginjo is suitable for warm serving.
The sake quality with the solid acidity firmly embracing the flavour of Omachi should go well with your fine food. This Daiginjo is suitable for warm serving.