We have received a limited edition of 1,000 bottles of Kimoto-brewed Junmai Ginjo Nama Genshu.
There are three important steps in sake production: 1) Koji, 2) Moto, and 3) Moromi. There are three types of koji fungus used to make koji: yellow koji, white koji, and black koji. Yellow koji has traditionally been used primarily in sake brewing.
By brewing it with "white koji," which is often used in shochu production, the citric acid takes effect and gives it a refreshing, citrus aroma.
This yellow label sake is a carefully crafted Junmai Ginjo unpasteurized sake brewed using the "kimoto" method, which takes twice as much effort to make the moto yeast using lactic acid produced naturally by lactic acid bacteria, rather than the "fast brewing" method which is currently the mainstream method in the moto yeast brewing process and involves adding lactic acid for brewing.
The lactic acid in the fruit creates a harmonious blend, with a hint of sweetness and a hint of white, and a gentle acidity.
In addition, this is a raw sake that is drawn directly from the source and finished with a gentle alcohol content of 15% without adding any water, so it is fresh and has a slight gassy feel, with a clean taste that is rich in umami!
