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Kamaya Rikishi Junmai Ginjō Kimotojikomi

Kamaya Rikishi Junmai Ginjō Kimotojikomi is made of "Sake Musashi" rice, a local variety from Saitama polished to 60%, brewed with the kimoto method, and aged for one or two years to create a solid flavoured brew.
Colour / hue
Gold
Clarity
Clear
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.

Rikishi Junmai Ginjo Kimotojikomi
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