Prefecture: Niigata
Rice Variety: Yamadanishiki
Alcohol Percentage: 16-17%
Acidity: 1.3
Polishing Ratio: 38%
Sake Meter Value: +3.0 (Dry)
Yeast: Association No. 10
Refined yet full of flavor, “Kinmuku” has an evocative flavor to chew on, a slight natural sweetness and, underlying it all, the taste and feel of clear, pure springwater.
Serving Recommendations: Delicate yet full of flavor, “Kinmuku” enhances the flavor of any food it accompanies but is most enjoyable with traditional Japanese cuisine. Refrigerate and serve at 55–70 degrees.
Awards: Gold Award, Daiginjo A class, 2013 & 2015 U.S. National Sake Appraisal Silver Award, Daiginjo A class, 2014 U.S. National Sake Appraisal
Rice Variety: Yamadanishiki
Alcohol Percentage: 16-17%
Acidity: 1.3
Polishing Ratio: 38%
Sake Meter Value: +3.0 (Dry)
Yeast: Association No. 10
Refined yet full of flavor, “Kinmuku” has an evocative flavor to chew on, a slight natural sweetness and, underlying it all, the taste and feel of clear, pure springwater.
Serving Recommendations: Delicate yet full of flavor, “Kinmuku” enhances the flavor of any food it accompanies but is most enjoyable with traditional Japanese cuisine. Refrigerate and serve at 55–70 degrees.
Awards: Gold Award, Daiginjo A class, 2013 & 2015 U.S. National Sake Appraisal Silver Award, Daiginjo A class, 2014 U.S. National Sake Appraisal
