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Shotoku “Junmai Daiginjo” Kimoto
Shotoku “Junmai Daiginjo” Kimoto Thumbnail
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Shotoku “Junmai Daiginjo” Kimoto

Kyoto prefecture

$115.00
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$115.00
Email me when available
Sign in to save for later

A dream come true

This 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.

Characteristics

Brand Shotoku
Brewery Shotoku Brewing Company
Category Junmai Daiginjo
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety Yamadanishiki
Yeast variety Association No. 9 lineage (Koro)
Alcohol 16.00%
RPR ? 40%
SMV ? 1.5
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Shotoku “Junmai Daiginjo” Kimoto is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Shotoku “Junmai Daiginjo” Kimoto - Kyoto prefecture

Shotoku is made in Kyoto prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Banana

    Banana

  • Flower

    Flower

  • Cedar

    Cedar

Recommended Pairing

  • Sushi/Sashimi

    Sushi/Sashimi

  • Cheese

    Cheese

Shotoku Brewing Company

Originally founded in 1645 within the bounds of old Kyoto called Rakuchu, the brewery later relocated to Fushimi in 1920. Believing that junmai style sake using just rice, water and koji is the original form of sake, they’ve focused on producing junmai since 1970 and also formed the Japan Junmaishu Association with other breweries in order to popularize it. In 2005, they started brewing using the traditional kimoto method again. This brewery’s sake tends to have mild aroma and a soft taste, partly aided by the Fushimi water they use, which is known to be a wonderful medium-soft water.

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