Shirakabegura “Kimoto Junmai”

Shirakabegura “Kimoto Junmai”

Hyogo prefecture

$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

BrandShirakabegura
BreweryShirakabegura
CategoryKinki Region
SubcategoryKimoto
Taste ProfileLight & Dry
Rice varietyGohyakumangoku
Yeast varietyN/A
Alcohol15.5%
RPR
70%
SMV
+2.0
Acidity
1.2
Values listed are at the time of production.

Region

Kinki region
Shirakabegura is made in Hyogo prefecture in the Kinki region.

Taste Metrics

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Tasting Notes

CashewCashew
FlowerFlower
CreamCream

Recommended Pairing

Sushi/SashimiSushi/Sashimi
MeatMeat
CheeseCheese

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