Brewed with flower yeast cultivated from rhododendron blossoms. Floral and fruity flavours appear together with round and soft texture on the palate. Rich umami taste. The traditional Kimoto brewing method leads to fine lactic acid.
- Junmai Daiginjo, Kimoto/Yamahai
- water, rice, koji-rice
- Rice polishing ratio
- 40% pol.
- complex & fine, dry, cold & warm
- Drink recommandation
- chilled (10-15°C) & warm (35-45°C)
- Food suggestion
- smoked duckbreast, rib eye steak with onion-kimchi, rack of venision with pumpkin.
- 16% vol.
- Delivery time
- 3-5 working days
- Article no.
Find the nearest store
|Store||Quantity in stock
|Warehouse United Kingdom||In stock (10 units)|