Junmai ginjo kimoto Kamaya Shinpachi Blue Label　720ml

Junmai ginjo kimoto Kamaya Shinpachi Blue Label　720ml

¥1,650
¥1,650
Sold Out
Tax included. Shipping calculated at checkout.
Using Kimoto method (using ambient yeast) with Yamadanishiki rice made in Awa Toshima prefecture. 4 years aged, took twice more time than using sokujo by implemeting all by hand, temoto motozuri kimoto method. Bottled in genshu (undiluted) and matured for 4 years. Well balanced with sweetness, acidity, umami and it has full bodied taste but clear finish. By drinking warm, the taste enhance. It is the work of Toji's skilled artisan product.

Rice

Yamadanishiki 60%

Toji

Hiroaki Matsunuma

Alcohol

18

SMV

8.1

Amino acid

1.9

Aminoacidity

1.6

Serving Recommendation

【Meat Dishes】◎ 【Fish】◎ 【Vegetables】◎

Type

【MEDIUM】◎

Tasting

【DRY】◎

Temperature

【chilled】○ 【room】○ 【warmed】◎ 【hot】◎

Characteristics

Using Kimoto method (using ambient yeast) with Yamadanishiki rice made in Awa Toshima prefecture. 4 years aged, took twice more time than using sokujo by implemeting all by hand, temoto motozuri kimoto method. Bottled in genshu (undiluted) and matured for 4 years. Well balanced with sweetness, acidity, umami and it has full bodied taste but clear finish. By drinking warm, the taste enhance. It is the work of Toji's skilled artisan product.