Kurosawa Junmai Kimoto Sake is a savory and well-balanced sake offering complex aromas of banana, mango, and subtle spice. Smooth and medium-bodied, it reveals layered flavors of caramelized apple, coconut custard, and ho...Show More >
Kurosawa Junmai Kimoto Sake is a savory and well-balanced sake offering complex aromas of banana, mango, and subtle spice. Smooth and medium-bodied, it reveals layered flavors of caramelized apple, coconut custard, and honeyed fruit with a hint of smokiness. Finely crafted in the traditional Kimoto style, this versatile sake pairs beautifully with a wide range of cuisines.
Made in the high mountain region of Nagano from snow-melt water and locally grown rice milled to 65%.
Premium Junmai grade sake made from just rice, water, yeast and koji.
Traditional “kimoto” method that picks up ambient microbes from local environment, gives sake robust character and prominent acidity.
Rustic flavor profile of black walnuts and cacao nibs.
Serving chilled will keep the sake lean and acidic, gently heating to 100F or more will bring out sweetness and chocolate notes.
Memo Summary Notes
Classification: Junmai (Pure rice sake, no added alcohol).
Brewing Method:Kimoto — a traditional, labor-intensive process that uses natural lactic acid bacteria and manual "pole-mashing" (yama-oroshi) to create the yeast starter.
Food Pairings: Highly adaptable to heartier fare.
Traditional: Yakitori, Tempura, Karaage (fried chicken), and Oden.
Global: Smoked salmon, aged cheeses, grilled meats, and creamy pasta dishes.
