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
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Not Recommended
Region
Shirakabegura is made in Hyogo prefecture in the Kinki region.
Taste Metrics
Tasting Notes
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Cashew
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Flower
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Cream
Recommended Pairing
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Sushi/Sashimi
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Meat
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Cheese
Shirakabegura
Shirakabegura spares no expense to bring you premium sake that draws out the natural flavor of rice. Owned by Takara Brewing Company based in Kyoto, their cutting-edge facilities were completed in 2001. Nadagogo, where they are located in the port city of Kobe, has Geographical Indication and is historically famous for their water source, whose mineral content enables robust fermentation. They hold the longest gold medal streak in the history of the Annual Japan Sake Awards, and are makers of some exquisite, traditionally made sake in addition to the sensational Shirakabegura “Mio” which debuted in 2011.
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Customer reviews
Tippsy Sake Club
Our sommelier will recommend sake according to your taste when you join Tippsy Sake Club. Also enjoy:
- Members-only prices
- Discounted shipping
- An exclusive sake cup with your first club order
- and more!
