Kamaya Rikishi Junmai Ginjo Kimotojikomi

This is an aged sake with a golden, almost amber-like hue crafted according to the kimoto method. This traditional technique was developed around 1700 and was the most orthodox way to brew sake. Cultivating yeast in a small tank before fermentation in a larger tank is called moto or shubo. The kimoto process takes three times longer than usual, resulting in excellent yeast. Rikishi Junmai Ginjo is made of a rice variety grown in Saitama, Sake Musashi. It is matured for up to two years. It has an intensive nose of dried fruits and herbs, a thick, creamy texture with bitter notes, and a flavour reminiscent of dried fruits and molasses. Indeed not everyone's (sake) taste, but the contrast of spiciness and mellowness is exceptional.