To compensate for this, the flavor of live yeast and the aroma of the wooden barrel add depth to the sake. After being aged for a year while still retaining the function of the sake lees, the taste becomes more mellow. It pairs well with grilled wild boar or deer meat from Mie Prefecture.
In addition, there is now 'Jikon Kimoto Yuuki Yamada Nishiki', which serves as the base sake for sparkling sake.
After repeated experimentation, the sparkling sake is finally complete. It uses organic Yamada Nishiki rice grown at Tsuji Farm in Mie Prefecture, and is brewed using the wooden barrel live fermentation method at 45% polishing rate.
In addition, there is now 'Jikon Kimoto Yuuki Yamada Nishiki', which serves as the base sake for sparkling sake.
After repeated experimentation, the sparkling sake is finally complete. It uses organic Yamada Nishiki rice grown at Tsuji Farm in Mie Prefecture, and is brewed using the wooden barrel live fermentation method at 45% polishing rate.
Product Name: Jikon Kimoto Organic Yamada Nishiki
Grade: Junmai Daiginjo
Polishing Rate: 45%
Rice Type: Organic Yamada Nishiki grown in Mie Prefecture
Alcohol: 13.5% Vol
Brewery Prefecture: Mie Kiyasho Shuzo Co., Ltd.
