AMABUKI KIMOTO JUNMAI DAIGINJO OMACHI
Junmai Daiginjo Chilled Room temp. Warmed Rhododendron
|Complex / savory / layered
|Temp. for best flavor
|5–15℃ , 20–25℃ , Approx. 40℃
|\2,200(retail price in Japan )
Brewed by the traditional brewing method called “Kimoto,” using the flower yeast of rhododendron, the combination of Kimoto and the rhododendron flower yeast brings about unique acidity and aftertaste. Since this sake has a well-balanced taste with the body that spreads in the mouth, it makes a great match with any kind of food. Although it is good to be served chilled, you can enjoy it at any temperature. This sake is opulent.