Shotoku - Junmai Daiginjo - Kimoto Asahimai The extensive bottle aging rounds

The extensive bottle aging rounds out the edges of the sake’s flavor and creates overall smoothness

A well-balanced junmai that is made using white koji

This is a special

The gently sweet flavor combines with a moderate acidity

and is made in very small batches

Shotoku - Junmai Daiginjo - Kimoto Asahimai The extensive bottle aging roundsThis sake was born from the dream of combining traditional brewing methods with modern daiginjo brewing to forge a new rare flavor. The brewers use the orthodox kimoto brewing method on Hyogo Yamadanishiki rice polished to 40% and use Koro yeast to produce a refined flavor with deep complexity. The luscious aroma flows effortlessly into a smooth texture that leaves a calm, woody aftertaste. To bring up the umami, serve gently warm.