Shotoku “Junmai Daiginjo” Kimoto
Kyoto prefecture
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 |
Serving Temperature
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Recommended
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Not Recommended
Region
Shotoku is made in Kyoto prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Banana
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Flower
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Cedar
Recommended Pairing
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Sushi/Sashimi
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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...
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All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners
