Shotoku “Junmai Daiginjo” Kimoto

This sake was born from the dream of combining traditional brewing methods with modern daiginjo brewing to forge a new rare flavor. The brewers use the orthodox kimoto brewing method on Hyogo Yamadanishiki rice polished to 40% and use Koro yeast to produce a refined flavor with deep complexity. The luscious aroma flows effortlessly into a smooth texture that leaves a calm, woody aftertaste. To bring up the umami, serve gently warm.