Kimoto Junmai Bizen Omachi

小左衛門 生酛純米 備前雄町

Kimoto is the traditional method of sake brewing where no lactic acid is introduced into the fermentation process in order to cultivate yeast. Kimoto allows for the sake to naturally develop lactic acid on its own, making the process longer. This causes the Kimoto to be fuller, more complex and richer. This sake is nutty, full-bodied and has clear acidity.

Brewery: Nakashima Sake Brewery

Region: Gifu Prefecture / Mizunami-Shi

Rice Variety: Bizen Omachi

Rice Polish Rate: 65%

Case Format: 12 x 720ml

BC SKU: +511931 (12 x 720ml)

Available In: BC, ON