Earthy and nutty with a terrific sharp acidity from the kimoto method, this is a classic Kimoto Junmai. A terrifically dynamic food sake, excellent chilled or warm, and able to pair with a range of cuisine but particularly good with heartier fare. Locally grown rice milled to 65%.
More info from Skurnik:
Made in the high mountain region of Nagano from snow-melt water and locally grown rice milled to 65%.
Premium Junmai grade sake made from just rice, water, yeast and koji.
Traditional “kimoto” method that picks up ambient microbes from local environment, gives sake robust character and prominent acidity.
Rustic flavor profile of black walnuts and cacao nibs.
Serving chilled will keep the sake lean and acidic, gently heating to 100F or more will bring out sweetness and chocolate notes.