

Hand-brewed sake, 100% traditional, kimoto method from the Edo period
« Japanese sake with indigenous yeasts. Hand-brewed using the Kimoto method. One of the oldest dating back to the Edo era.
Umetsu-san 梅津, master brewer, offers here a sake with strong character, brewed in the purest traditio n.
His Junmai Kimoto Yama 純米生酛 山 is a sake with vegetal aromas. Made from the Yamadanishiki rice variety.
Excellent with meats and cheeses, and delicious with soy sauce dishes and cold meats.
A perfect sake to accompany a meal, to be served warm at up to 60°c.»
Unopened, can be cellared for up to 10 years. Opened, keep for 3 months in the fridge.
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