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 | N/A |
| 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
Recommended
Not RecommendedRegion
Taiheizan is made in Akita prefecture in the Tohoku region.
Taste Metrics
Loading...Tasting Notes
Dried Fruit
Chestnuts
Cedar
Recommended Pairing
Seafood
Meat
Cheese
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