Daijiro Junmai Kimoto Yamada Nishiki

FULL | RICH | DRY

Crafted from Yamada Nishiki rice cultivated in Shiga Prefecture, this sake uses the kimoto method during the starter phase. This traditional approach imparts elevated levels of umami and acidity, rendering it an exceptional choice for pairing with various cuisines. Notably, this sake is muroka genshu, offering a full-bodied profile, mellow aromatics, with a dry finish.

WHY WE LIKE IT

• Made with the “king of sake rice” grown locally in Higashiomi, Shiga
• Kimoto + muroka genshu (unfined, not diluted) means big bold flavor
• Great food pairing sake for richer foods and various cheeses