A daiginjo delight
This sake is made from Yamadanishiki rice that’s cultivated in Hiroshima prefecture. The rice is polished for over 100 hours to get it down to a 32% rice polishing ratio, but the wait is worth it. The fragrant nose of this sake leads into notes of cedar and persimmon that fall lightly on the palate. It pairs well with seafood or cheese, and makes for a good aperitif as well.
Characteristics
| Brand | Kamotsuru |
| Brewery | Kamotsuru Brewing Company |
| Category | Daiginjo |
| Subcategory | N/A |
| Taste Profile | Light & Dry |
| Rice variety | Yamadanishiki |
| Yeast variety | Association No. 1801, Hiroshima Momiji Yeast |
| Alcohol | 16.5% |
RPR | 32% |
SMV | +3.5 |
Acidity | 1.2 |
Values listed are at the time of production.
Serving Temperature
Recommended
Not RecommendedRegion
Kamotsuru is made in Hiroshima prefecture in the Chugoku region.
Taste Metrics
Loading...Tasting Notes
Flower
Cedar
Persimmon
Recommended Pairing
Aperitif
Seafood
Cheese
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