• Chikuha Okunoto Kimoto Junmai

Chikuha Okunoto Kimoto Junmai

Regular price
Kazuma Shuzo in Noto, Ishikawa
Gohyakumangoku (70%)
15%
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Unique Misaki yeast was used in the making of this sake which comes from seaweed from the Okunoto shore, Ishikawa, Japan. This yeast produces 2.5 times more acid than Kyokai yeast #7, the most popular yeast in sake production.
In addition, the Kimoto method was used to make the shubo.
This is one of the best as an introduction to sake drinking.
10% OFF WHEN YOU BUY 6 OR MORE BOTTLES OF WINE, SAKE, AWAMORI, BEER ETC AND OTHERS. (excludes packs)