Manabito Kimoto Junmai Ginjo

Flavor Profile: Semi-Dry

Polishing Ratio: 55%

Rice: Takane Minori Rice

ALC: 15-17%

SMV: +5

Acidity: 1.7

Serve: Chilled/Slightly Warm

Tasting Note:

This kimoto junmai ginjo is made using the traditional, time consuming and labor-intensive “kimoto” brewing method. The resulting semi-dry sake is well-structured, mellow, with a full-bodied, tangy rich taste and sweet aroma.

Compliments cirsy, batter-fried foods or richer, fatty cuts off ish and meat. its crisp acidity makes it a great palate cleanser.


Nihomaru Brewery Awards

  • International Wine Challenge 2009: Silver