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Rumiko's Sake Special Junmai Kimoto

Rumiko's Sake Special Junmai Kimoto

三重県／森喜酒造場

This special pure rice sake is brewed using the "kimoto" method. Many people recommend this sake as a standard sake for warming. No yeast is added, and the yeast starter is developed naturally at low temperatures over 40 days, followed by a slow fermentation period of another 30 days.
It has the acidity, powerful umami, and depth of flavor that comes from the kimoto brewing method. It can be enjoyed at room temperature or warmed, and pairs well with Western dishes that use dairy products, such as gratin, and blue cheese.

Specific name, etc.: Kimoto Special Junmai / ALC (%): 15.0 / Main ingredient: Hattanishiki / Rice polishing ratio (%): 60 / Yeast: Storehouse / Sake meter value: 7.0 / Acidity: 1.6 / Amino acid content: 1.1 / Brewing year: 2023

<Additional Information> When the sake meter value, acidity, amino acid content, etc. is displayed on the product, we will also display it on this website to make purchasing more convenient. However, depending on the brewery, the same product name may have different specifications, so please use this information as a reference only.

¥3,575
¥3,575
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Producer/Brewery ( Mie Prefecture / Moriki Brewery (Rumiko's Sake) )

This brewery is located in Iga City, Mie Prefecture, and was founded in 1893. Its flagship brand, "Rumiko's Sake," was named by Akira Oze, the author of "Natsuko's Sake," in 1992, and is also famous for the label, which was also designed by Oze himself.

Since 1998, the brewery has been producing only Junmai sake, handcrafted using only rice, koji, and water, with no added brewing alcohol. The sake has a subtle aroma and can be enjoyed chilled or warmed, making it a perfect accompaniment to any meal. The koji is made using the traditional "lid koji method," and the rice is steamed in a traditional Japanese pot, allowing for a small-scale production of 300 koku, with a focus on handcrafted craftsmanship.

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