By: Jeff Garneau
K&L Staff Member
This exceptional Junmai (no added alcohol and a seimaibuai of 65%) is made in the original, or "kimoto" style. It is more painstaking, labor-intensive, and time-consuming than using more modern techniques, but the result is a creamier, more complex, more savory style of sake that pairs well with robust dishes like fried foods, grilled meats, or aged cheeses. This semi-dry sake is nutty and creamy with hints of oyster mushroom and roasted chestnut. If you have never tried the kimoto or yamahai style, this is a superb introduction.