DAIJIRO Kimoto Junmai Nama, Shiga Wataribune No.6, Lmtd. Edition

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Unfiltered, undiluted sake. Kimoto is a traditional starter culture (with natural lactic acid fermentation) and consists of the additional step of "motosuri," the milling of rice and koji. This careful, lengthy fermentation process creates a balanced, complex, and creamy texture. An unpasteurised (nama) sake brewed according to the ancient, traditional Kimoto method. A balanced, dry sake with subtle aromas of steamed rice, vanilla custard, dried fruits, mushrooms, and cinnamon. A dense rice umami note spreads across the palate. It has a balanced complexity.

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