Kimoto Extra Dry
Reminiscent of an earthy white wine, this Kimoto is a great accompaniment to sushi and cooked fish. Its muskier notes also make it perfect for pairing with cheese. It has an upfront aroma of mushroom but reveals a mellow smokiness on the palate.
Serving Temperature: Chilled
Region: Hyogo
Rice: Gohyakuman Goku
Yeast: Association #701
Seimaibuai: 67%
Nihonshudo: +5.0
Acidity: 1.3
Amino Acidity: 1.0
Shubo Method: Kimoto
Pressing: Yabuta
Filtration: Charcoal filtration and SF filter
Pasteurization: Plate heater, twice
Yamahai Ginjo
Smoky, earthy flavors mix with sweeter, fruitier notes in this warm and layered saké. It is a wonderful accompaniment to cheese, shellfish, and grilled and smoked meats.
Serving Temperature: Chilled or room temperature
Region: Hyogo
Rice: Yamada Nishiki
Yeast: Association #901, Wakayama Koubo
Seimaibuai: 58%
Nihonshudo: +3.0
Acidity: 1.4
Amino Acidity: 1.1
Shubo Method: Yamahai
Pressing: Yabuta
Filtration: Charcoal filtration, SF filter
Pasteurization: Plate heater, twice
Serving Temperature: Chilled or room temperature
Region: Hyogo
Rice: Gohyakumangoku and Kitanishiki
Yeast: Association #901
Seimaibuai: 60%
Nihonshudo: +4.0
Acidity: 1.6
Amino Acidity: 1.2
Shubo Method: Yamahai
Pressing: Yabuta
Filtration: Charcoal filtration, SF filter
Pasteurization: Plate heater, twice
Shiboritate Namazake Genshu (seasonal)
Shiboritate means “just pressed,” Namazake means “unpasteurized” and Genshu means “undiluted.” This seasonal sake is a perenniel favorite and for good reason. It is lively, powerful and dynamic and can be enjoyed chilled and “neat” or served on the rocks. The addition of ice “loosens up” the sake and reveals sweeter, nuttier notes. It also makes for a fun, spring cocktail. Served chilled and neat, this sake has great impact and a firm backbone. Thick but not heavy or syrupy, just solid. Delicious above all else.
Serving Temperature: Chilled or room temperature
Region: Hyogo
Rice: Gohyakumangoku
Yeast: Association #701
Seimaibuai: 68%
Nihonshudo: +1.5
Acidity: 1.7
Amino Acidity: 1.1
Shubo Method: Yamahai
Pressing: Yabuta
Filtration: Charcoal filtration, SF filter
Pasteurization: None
