Kimoto Sake

This sake is made from "Gohyakumangoku" rice grown naturally, without any pesticides or chemicals.
Shizenshu Kimoto is a rare sake, matured since 2010. It belongs to the koshu family.

Nishikidôri has acquired all of this cuvée !

Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.

This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).