Shirakabegura “Kimoto Junmai”
Hyogo prefecture
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 |
Serving Temperature
-
Recommended
-
Not Recommended
Region
Shirakabegura is made in Hyogo prefecture in the Kinki region.