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Taiheizan “Kimoto Junmai”
Taiheizan “Kimoto Junmai” Thumbnail

Taiheizan “Kimoto Junmai”

Akita prefecture

$42.00 
$39.90 member price
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A friend of food

This sake debuted back in 1989, and uses the “Akita Kimoto Method” to achieve its surprisingly mellow feel. The kimoto method itself fell out of style for a while, but Kodama Brewing Company spent 10 years inventing their own way to make it work. Thanks to their diligence, we now get to enjoy this sake’s thick, rich sake! Definitely food friendly and goes hand in hand with bold dishes.

Characteristics

Brand Taiheizan
Brewery Kodama Brewing Company
Category Junmai
Subcategory Kimoto
Taste Profile Rich & Dry
Rice variety Miyamanishiki
Yeast variety Association No. 1701
Alcohol 15.0%
RPR ? 59%
SMV ? +3.0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Taiheizan “Kimoto Junmai” is room temp (70°F), warm (85-115°F) or hot (120°F-).
  • Recommended
  • Not Recommended

Region

Taiheizan “Kimoto Junmai” - Akita prefecture

Taiheizan is made in Akita prefecture in the Tohoku region.

Taste Metrics

Tasting Notes

  • Dried Fruit

    Dried Fruit

  • Chestnuts

    Chestnuts

  • Cedar

    Cedar

Recommended Pairing

  • Seafood

    Seafood

  • Meat

    Meat

  • Cheese

    Cheese

Kodama Brewing Company

Founded in 1879 as a soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan that is still producing both miso and soy sauce today. “Tradition and Innovation from Akita” is their motto, and their impressive leadership and achievements throughout their history are evident in their numerous innovations and accolades — the invention of the new modified “Akita Kimoto Method” being one of them. Low-temperature fermentation utilizing the colder climate creates aromatic sake with smooth texture and complexity that is both nostalgic and refined.

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