Kamitaka Junmai Mizumoto has a golden hue and a sweet, mature aroma with hints of creme, custard, and pudding. It is rich, sturdy, and full-bodied, with a sweet, fruity entry that transitions to a medium-dry finish. The earthy mouthfeel is complemented by intense rice flavour and notes of resins and dried fruits. The refreshing acidity and bitterness are well-balanced, making it a great choice to pair with richer foods such as soft cheeses, grilled meats, katsu, and richer fish dishes.
Kamitaka Junmai Mizumoto
Kamitaka Junmai Mizumoto is made of rice grown in Hyogo, following a rarely used brewing method called mizumoto established in the Muromachi period, whereby raw rice is soaked in water to trigger lactic acid fermentation.