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Suiryu Kimoto Nodobu

Suiryu Kimoto Nodobu

奈良県／久保本家酒造

This nigori sake is brewed by brewers with great care and time. It is made by simply roughly straining the mash of kimoto junmai sake, so there is plenty of rice in the bottle. It has a rich flavor, but the more you drink it, the more refreshing it becomes. You will wake up feeling refreshed the next day.

This sake is especially recommended as a warm drink. It is also a standard drink at a curry restaurant that we do business with. It would also go well with Chinese food.

Specific name, etc.: Coarsely strained and cloudy / ALC (%): 15.0 / Main ingredient: Nipponbare / Rice polishing ratio (%): 65 / Yeast: / Sake meter value: 16.0 / Acidity: / Amino acid content: / 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.

¥1,870
¥1,870
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Producer/Brewery ( Nara Prefecture/Kubo Honke Brewery (Suiryu) )

This brewery was founded in the Genroku period of the Edo period (around 1700) in Uda city, Nara prefecture. It is located in Ouda, the birthplace of Japan, close to the capital of Asuka, and also mentioned in the mythology of the Kojiki and Nihon Shoki.

In sake brewing, we are very particular about complete fermentation and kimoto brewing, and we cultivate koji until it has a chestnut aroma and then ferment all the sugars converted by its strong enzymes. From the mash that has been fermented until no impurities can be detected, we create "Kimoto no Dobu," which embodies the ideal dry taste.

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