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Shirakabegura “Kimoto Junmai”
Shirakabegura “Kimoto Junmai” Thumbnail

Shirakabegura “Kimoto Junmai”

Hyogo prefecture

$28.00 
$28.00
$26.60 member price
Quantity
- +
$28.00

Complex, balanced and velvety

This sake is made with nutrient-rich water called Miyamizu, famous for producing drier sake. They’ve incorporated the orthodox kimoto brewing method to produce a nuanced softer texture. We recommend you try it in various temperatures since the flavor profile changes for each. The aroma is akin to lightly roasted nuts and shiitake mushroom, followed by a rich, creamy flavor and umami resting on the dry finish.

Characteristics

Brand Shirakabegura
Brewery Shirakabegura
Category Junmai
Subcategory Kimoto
Taste Profile Light & Dry
Rice variety Gohyakumangoku
Yeast variety N/A
Alcohol 15.5%
RPR ? 70%
SMV ? +2.0
Acidity ? 1.2
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Shirakabegura “Kimoto Junmai” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended

Region

Shirakabegura “Kimoto Junmai” - Hyogo prefecture

Shirakabegura is made in Hyogo prefecture in the Kinki region.

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