MATSU NO TSUKASA Kimoto Junmai

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This sake is carefully fermented with local rice, without added yeast, at low temperatures over a long period of time using the traditional Kimoto method, giving it a savory, complex flavour with pleasant umami notes. A sake brewed using the ancient, traditional Kimoto method from a sustainably cultivated local rice variety. Spontaneous fermentation. A dry, round, creamy, and complex sake. Chestnuts, fermented butter, and light caramel notes on the nose. Rounded acidity. A slightly woody, creamy flavour reminiscent of raisins, with gentle rice umami.

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