Shotoku - Junmai Daiginjo - Kimoto Asahimai Back when the classification system

Back when the classification system gave top grades to sake whose breweries could pay larger taxes

A well-balanced junmai that is made using white koji

The extensive bottle aging rounds out the edges of the sake’s flavor and creates overall smoothness

makes for balanced flavor and enhanced umami

This is a special

Shotoku - Junmai Daiginjo - Kimoto Asahimai Back when the classification systemThis sake was born from the dream of combining traditional brewing methods with modern daiginjo brewing to forge a new rare flavor. The brewers use the orthodox kimoto brewing method on Hyogo Yamadanishiki rice polished to 40% and use Koro yeast to produce a refined flavor with deep complexity. The luscious aroma flows effortlessly into a smooth texture that leaves a calm, woody aftertaste. To bring up the umami, serve gently warm.