Made using the 17th-century time & labor intensive ‘kimoto’ method, then aged four years in bottle resulting in rich, earthy, wild aromas & flavors that give way to elegant notes of chamomile, bergamot, and walnut. Read more..
This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi-san, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sake’s flavor and creates overall smoothness.
Made using the 17th-century time & labor intensive ‘kimoto’ method, then aged four years in bott..
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