"Kurumazaka Kimoto Junmaishu" (2020BY) is a yeast-free sake brewed naturally, and after pasteurization, it was aged at room temperature for two and a half years in the basement of the brewery.
Based on our concept of using as natural a method as possible for kimoto sake, we practice three things.
- We use 100% Gohyakumangoku rice, which is grown by our brewers without the use of pesticides or chemical fertilizers.
- It is brewed using natural lactic acid bacteria and yeast that live in the brewery.
- The sake is divided into small portions and pressed into specially made wooden barrels.
It was then left to age for approximately two and a half years to bring out a pleasant, aged aroma and a soft mouthfeel.
The aroma is reminiscent of ripe banana or watermelon, and when you put it in your mouth, a rich, plump sweetness spreads across your palate, along with a subtle acidity.It has a well-balanced flavor, so it can be enjoyed at room temperature.
If you want to keep the flavor full, we recommend warming the sake to around 45°C, but if you want to warm it up higher, we recommend going all the way up to 60°C or above.
This sake was made by master brewer Akiko Fujita, who was an apprentice of master brewer Noguchi.
Toji Fujita is currently the toji of Yoshimura Hideo Shoten, the brewery in Nihonjo-Kurumasaka, Wakayama Prefecture.
Kurumasaka Kimoto Junmaishu (720ml)
Raw rice: 5 million koku
Alcohol content: 16.5%
Manufacturer: Hideo Yoshimura Shoten