Hiokizakura Gouriki Kimoto Junmai 日置桜 強力 生酛純米

Hiokozakura

$270.00 Sale price

Kimoto is a traditional method of making sake - whereby rice, water and koji is mashed together physically using oar-like poles for many hours. Yeast is added naturally from the air. If unwanted bacteria contaminate the batch, the whole batch could be ruined and the result could be overly acidic, bitter or even astringent. However, if done correctly, the resulting sake is more flavourful, richer than sake made with modern methods. The kimoto method further bring out the special characteristic of gouriki rice.
Tasting Notes:

This sake has a rich aroma of rice. The taste is rich and flavourful, a hint of acidity and powerful taste of umami. The finishing is balanced.

This sake is excellent with:
  • Curries/Stews
  • Braised/Smoked Foods
  • Hotpot/Broth Based Dishes
  • Stir-Fried Food
Rice  

Gouriki

Milling Rate 70%
Density Scale/ Nihonshu Do +13.6
Alcohol Content 15%
Dryness Rich/Full Bodied
Area

Totori Ken 鳥取県

Temperature 55°C.
Regular price $270.00
Kimoto is a traditional method of making sake - whereby rice, water and koji is mashed together physically using oar-like poles for many hours. Yeast is added naturally from the air. If unwanted bacteria contaminate the batch, the whole batch could be ruined and the result could be overly acidic, bitter or even astringent. However, if done correctly, the resulting sake is more flavourful, richer than sake made with modern methods. The kimoto method further bring out the special characteristic of gouriki rice.
Tasting Notes:

This sake has a rich aroma of rice. The taste is rich and flavourful, a hint of acidity and powerful taste of umami. The finishing is balanced.

This sake is excellent with:
  • Curries/Stews
  • Braised/Smoked Foods
  • Hotpot/Broth Based Dishes
  • Stir-Fried Food
Rice  

Gouriki

Milling Rate 70%
Density Scale/ Nihonshu Do +13.6
Alcohol Content 15%
Dryness Rich/Full Bodied
Area

Totori Ken 鳥取県

Temperature 55°C.