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Shirakabegura “Kimoto Junmai”
Shirakabegura “Kimoto Junmai”

Shirakabegura “Kimoto Junmai”

$26.60member price
- +

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.


Category Junmai
Subcategory Kimoto
Taste Profile Light & Dry
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


Shirakabegura “Kimoto Junmai” - Hyogo prefecture

Shirakabegura is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Cashew

  • Flower

  • Cream


Recommended Pairing

  • Sushi/Sashimi

  • Meat

  • Cheese




Hyogo prefecture

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 leading-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 providing robust fermentation due to the mineral content. 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 sensational Shirakabegura “Mio” which debuted in 2011.

Questions & answers

Customer reviews