Kimoto refers to the traditional labor-intensive technique of sake-brewing process which draws out the savory flavors during fermentation, leaving the final product with distinctive, deep-resonating taste called “oshi-aji.”
Using mixture of the Kimoto technique and daiginjo brew, Kiku-Masamune Kimoto Daiginjo achieves a harmonious balance of smooth authentic dryness, a hint of robust roughness and a refreshing, crisp finish that lacks any unpleasant sweetness. Enjoy it either at room temperature or chilled.
Item Number: 5242
Origin: Hyogo, Japan
Alcohol Content: 15-16%