Daishichi Honjozo Kimoto

Daishichi Honjozo Kimoto

Prefecture Fukushima
Brewery Daishichi Sake Brewery
Seimaibuai 69%
SMV +1.0
Classification Honjozo, Kimoto
Rice Type Gohyakumangoku
Alcohol 15.5%
Acidity 1.3
Urban Sake Tasting Note:

Robust and Alcohol-forward. Tastes excellent closer to room temperature. A fun honjozo made with the Kimoto method.

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Tasting Notes

  1. Kiyomi

    :

    Best served at Nurukan (lukewarm) to enjoy the robust flavor and umami. Good pairing with rich flavored fish, e.g. Katsuo- bonito, Aji- horse mackerel.

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Product Description

Robust and Alcohol-forward. Tastes excellent closer to room temperature. A fun honjozo made with the Kimoto method.

Additional Information

Brewery

Daishichi Sake Brewery

Classification

Honjozo, Kimoto

Acidity

1.3

Alcohol

15.5%

Prefecture

Fukushima

Seimaibuai

69%

SMV

+1.0

Rice Type

Gohyakumangoku

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