KITA AKITA TOKUBETSU JUNMAI KIMOTO.jpg
KITA AKITA TOKUBETSU JUNMAI KIMOTO.jpg

KITA AKITA TOKUBETSU JUNMAI KIMOTO

SGD 100.00
Only 1 available

Semi-dry. Clean, rich and savoury taste of rice. Made using the ancient Kimoto method for creating "moto (shubo)", the yeast starter mash, a painstaking 4-week technique that developed during the Edo period and constitutes the origin of sake-brewing.

Akita prefecture, Akita rice

720ml

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Semi-dry. Clean, rich and savoury taste of rice. Made using the ancient Kimoto method for creating "moto (shubo)", the yeast starter mash, a painstaking 4-week technique that developed during the Edo period and constitutes the origin of sake-brewing.

Akita prefecture, Akita rice

720ml

Semi-dry. Clean, rich and savoury taste of rice. Made using the ancient Kimoto method for creating "moto (shubo)", the yeast starter mash, a painstaking 4-week technique that developed during the Edo period and constitutes the origin of sake-brewing.

Akita prefecture, Akita rice

720ml