DAIJIRO Kimoto Junmai, Shiga Wataribune No.6

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Unfiltered, undiluted sake. Produced using the traditional Kimoto method, this sake is characterised by natural lactic acid fermentation using a natural starter culture. This starter culture is produced using motosuri (the grinding of rice and koji). This careful, lengthy fermentation process produces a balanced, complex, and creamy texture. Brewed according to the traditional Kimoto method, this unfiltered sake is dry and finely balanced. It impresses with its balanced complexity, subtle aromas of steamed rice, vanilla pudding, dried fruits, mushrooms, and cinnamon. A dense rice umami note spreads across the palate.

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