A glass bottle showcases some of the flowers found in Hokkaido including "Lavender," "Katakuri," "Ezoengosaku," "Ezonoryukinka," and "Anemone pseudoaltaica." Kimoto is a traditional and labor-intensive method of preparing the yeast starter that often leads to a richer, more mellow, and more fine-grained flavor profile.
PRODUCT INFO
- CLASS: TOKUBETSU JUNMAI
- BREWERY: OTOKOYAMA
- REGION: HOKKAIDO
- ABV: 15%
- SMV: +4
- Acid Degree: 1.6
- Rice Polished: 60%
- Rice: GINGINGA
- Best Served: CHILLED, ROOM TEMPERATURE
- SKU: 40130A 30/180ml