TATSURIKI KIMOTO

A sharp and solid tokubetsu junmai sake brewed with the time-honored Kimoto method - a ways to produce sake's mother yeast starter that takes extra time, labor and experience, but yeilds immensely well-structured and umami-rich sake.

The nose on this traditionally pole-rammed sake is a nice collection of nuts, nougat, cream, and steamed rice.This sake is rich, layered and has a great creamy nuttiness to it. Look for a velvet flow that hides nougat, sweet nuts, and a hint of caramel flavors. There is a peek-a-boo bitter chocolate note that appeals to deep red wine.