Rich yellow in color, the Kimoto Junmai opens with an intensely savory nose of shiitake mushroom, toasted grain, and fresh cream. The palate is luxuriously silken, balancing sweet, nutty notes with an explosion of deep and textured umami before a soft, lingering finish.
Brewery
Yoshimura Hideo Shoten
Founded in
1915 in Iwade, Wakayama Prefecture
Toji
Akiko Fujita
Water Source
Medium-soft water from the Kinokawa River
Designation
Junmai
Sub-category
Kimoto
Koji Type
Yellow
Rice
Gohyakumangoku (Ishikawa-grown), 65% seimai buai
Shubo
Kimoto (Close to Akita-style)
Yeast
1401
Pressing
Yabuta
Filtration
Cloth
Pasteurization
Hi-ire by plate heater (Nama Chozo)—brief time at temperature depending on the rice and fermentation
ABV
16.6%
SMV
+3.2
Pack Size
12x720mL