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The traditionnal taste of japan
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This sake is brewed according to the traditional ancestral method (since the Edo era)" ki-moto "(yeasts and lactic acid bacteria grow naturally).
This is a rare Kimoto Junmai Ginjo sake, pleasant both hot and cold (and even on ice) thanks to its good balance.
Gold medal 2020 in Paris Feminalise World wine competition
This Kimoto tokubetsu sake is a luxury Junmai sake made from the exceptional Yamadanishiki rice.
Junmai Kimoto is the best Kimoto type sake, to be enjoyed fresh, ideally at a temperature of +10°C.