Made using the 17th-century time and labor intensive kimoto method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi-san, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sake’s flavor and creates overall smoothness. President Miho Fujita and her toji love to eat pork and cheese, and strive to make sake with enough acidity and umami to pair beautifully with both
|Brewery||Mioya Brewing Company|
|Taste Profile||Rich & Dry|
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