Polished to 55%, this sake is made using the traditional method of preparing the yeast starter that involves natural occuring lactic bacteria and mixing the lees and rice with poles. This was the original method of preparing the yeast starter for sake. It results in a semi-dry sake that is well structured, mellow, and full bodied. This sake compliments crispy batter fried foods and richer, fattier cuts of meat, and is able to cleanse the palate with its bright acidity. Manabito Kimoto Junmai Ginjo has won the 2010 Los Angeles International Wine and Spirits Competition Gold Medal for Best of Class.
By: Kirk Walker
K&L Staff Member
This is what great Sake is all about. A beguiling mixture rich, savory, and earthy flavors that are balanced with ripe, juicy fruits, and vibrant acidity. This is not a sushi/sashimi sake it is a fried chicken, roast, even lentil soup.... this is a sake to change the way that you drink/think about sake.
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