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Moto

Shinomine Yamadanishiki Junmai Kimoto

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This dry and grain-forward sake is made using a historic and labour intensive brewing process called the 'kimoto' method.

Tasting Notes: Nutty, Sour, Lively

ABV: 17%

Size: 720ml

Food Pairings: Chinese Cuisine; Mexican Cuisine; Korean BBQ; Porc Ribs

Best Serving Temperature: 5°C - 40°C

Grade: Junmai

Rice: Yamadanishiki

Rice Polishing Ratio: 77%

Sweet or Dry: Dry

Flavour Intensity: Medium

Brewery: Chiyo

Region: Nara Prefecture

Ingredients: Rice, Koji, Water

Storage: No Direct Light, Under 5°C


Product of Japan