Otokoyama Brewery
Otokoyama of local sake brewed in spring water of in Asahikawa, Hokkaido. In 1977, It was the first time in the world to win Monde Selection award for sake. It has been going on for about 50 years. In addition, won many gold medals in domestic and foreign liquor competition and NRIB (National Research Institute of Brewing). Otokoyama's sake is rooted in Hokkaido.
Otokoyama Junmai Kimoto
KIMOTO is a traditional method of brewing yeast by hand using the power of nature. KIMOTO JUNMAI which was brewed only by rice and Koji is a rich, dry, drink with deepness, tastes as refreshing as cold, and tastes swelling when warm.
Tasting Notes: Rich type. Round aroma of rice and a hint of fruit. A full-bodied dry sake with deep and creamy taste. Brewed with Kimoto method, which is the oldest and the original method of sake brewing where lactic acid bacteria is utilized to grow up the yeast.
Nose/Taste: Rich type. Round aroma of rice and a hint of fruit. A full-bodied dry sake with deep and creamy taste.
Pairing Recomendation: Sashimi, Grilled eel, sauce dishes, Genghis Khan, Yakitori (sauce), Sukiyaki
Recommended Sake Temperature:
- Hitohadakan (Body Temperature) 35°C/95°F
- Suzuhie (Autumn Breeze) 15°C/59°F
- Hanahie (Chilled Spring Flower) 10°C/51°F
PRODUCT INFO
- CLASS: TOKUBETSU JUNMAI
- BREWERY: OTOKOYAMA
- REGION: HOKKAIDO
- ABV: 15%
- SMV: +1
- Acid Degree: 1.8
- Rice Polished: 60%
- Sweet/Dry: Semi Dry/Dry
- Rice: MIYAMANISHIKI
- Best Served: CHILLED, ROOM TEMPERATURE
- SKU: 06090A 6/1.8L
- Otokoyama Junmai Kimoto Brochure