Gokyo Kimoto Junmai "Kioke Zukuri" 15% 720 ml
- Brewing in "Kioke" wooden vats
- Aromatic complexity
- Sweetness and umami imparted by the rice
This rich and dry junmai saké is brewed using the traditional and laborious kimoto method, preparing the starter mash in wooden vats called "kioke".
Tasting notes
Description
Furthermore, it uses two different types of rice, both sourced from the region: Yamadanishiki for the koji and Isehikari for the main mash. These careful choices yield a full-bodied sake with notes of rum raisin and sweet rice, and aromas of cedar, spice, and honey.
This sake, brewed in Japanese cedar casks, is distinguished by its subtle aromatic complexity. Its mouthfeel is smooth, with a balanced acidity and an umami flavour contributed by the rice.
This sake is crafted using the kimoto method, a demanding process in which the starter culture is developed through natural lactic acid fermentation, and brewed in traditional wooden vats.
Characteristics
Storage: +5°C to +10°C
Recommendation: ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. DRINK RESPONSIBLY. DRINKING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL AMOUNTS, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD. THE SALE OF ALCOHOL TO PERSONS UNDER 18 YEARS OF AGE IS PROHIBITED
Category: dry saké, rich and mellow woody fragrance, juicy acidity, well-present umami
Classification: Fermentation in Japanese cedar wood (Sugi) vat and double pasteurisation, filtration (SF filter)
Production notes
Rice polishing ratio "seimai-buai": 75%
Kobo/yeast/Kyokai: 701
Acidity: 2.0
Filtration: Yabuta. The Yabuta filter press is a compressed air system fitted with a horizontally developed style originally developed by the YABUTA company. The Yabuta filter press is equipped with superior filtration and dehydration functions. This system causes no damage to the filtered liquid.
Excise category: W200
Sake Meter Value (SMV): +6
Shubo (yeast starter): kimoto
Ingredients & nutritional values
Origin
Brewer: SAKAI SHUZO
