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Let the glass tell its story
It pairs well with buckwheat noodles
The rice gives this brew an herbal quality that mixes well with the refined classic daiginjo aromatics
” They also are careful to bottle swiftly and gently to minimize exposure to air
It is only brewed in January and February when the weather is coldest at the brewery
Kikumasamune - Shiboritate - Kojo Overselling Let the glass tell itsThis shiboritate (freshly pressed sake) in the namachozo subcategory (matured without pasteurization) uses their own Kikumasa HA14 sake yeast. This special proprietary yeast strain produces high levels of ethyl caproate esters known for a green apple like aroma, what sake geeks call kapukapu. Typically used in light and delicate ginjo sake, theyve defied the trend by achieving this fresh aroma with their signature dry, bold junmai. They recommend this
