Kyokuko Rosso Kimoto - 720ml
Kyokuko Rosso Kimoto is
one of the most extreme and unique sake produced in Japan. Rosé or red in this
case makes it special. Kimoto starter is a very ancient way to make a yeast
starter which gives normal a higher acidity to the sake. Polishing ratio of 99%
so the rice has been milled down only 1% is extraordinary since almost all rice
for sake producing will be polished at least 10%.
Adding oak maturating for a year which is seldom used for sake adds to another unique aspect of this sake.
If you are not into sake please do not try this but if you are and like rough, Umami, oak and unique Flavors this might be your pick. We tried this at tastings and people either loved or hated it but everyone agreed on one thing, this is more than extreme extraordinary.
Best served cold or room temperature in a wine glass.
Dishes full of Umami like cheese are great in combination with this sake.
Adding oak maturating for a year which is seldom used for sake adds to another unique aspect of this sake.
If you are not into sake please do not try this but if you are and like rough, Umami, oak and unique Flavors this might be your pick. We tried this at tastings and people either loved or hated it but everyone agreed on one thing, this is more than extreme extraordinary.
Best served cold or room temperature in a wine glass.
Dishes full of Umami like cheese are great in combination with this sake.
Regular price:
€29.50
In stock
Product information "Kyokuko Rosso Kimoto - 720ml"
Kyokuko Rosso Kimoto is
one of the most extreme and unique sake produced in Japan. Rosé or red in this
case makes it special. Kimoto starter is a very ancient way to make a yeast
starter which gives normal a higher acidity to the sake. Polishing ratio of 99%
so the rice has been milled down only 1% is extraordinary since almost all rice
for sake producing will be polished at least 10%.
Adding oak maturating for a year which is seldom used for sake adds to another unique aspect of this sake.
If you are not into sake please do not try this but if you are and like rough, Umami, oak and unique Flavors this might be your pick. We tried this at tastings and people either loved or hated it but everyone agreed on one thing, this is more than extreme extraordinary.
Best served cold or room temperature in a wine glass.
Dishes full of Umami like cheese are great in combination with this sake.
Adding oak maturating for a year which is seldom used for sake adds to another unique aspect of this sake.
If you are not into sake please do not try this but if you are and like rough, Umami, oak and unique Flavors this might be your pick. We tried this at tastings and people either loved or hated it but everyone agreed on one thing, this is more than extreme extraordinary.
Best served cold or room temperature in a wine glass.
Dishes full of Umami like cheese are great in combination with this sake.
| Prefecture: | Tochigi |
|---|---|
| Alcohol: | 13.0% |
| Classification: | Special Sake |
| Style: | Kimoto, Koshu, Taru |
| Content: | 720ml |
| Rice polishing ratio: | 99% |
| Rice type: | Hitogokochi |
| SMV: | -20 |
| How to serve: | Jô-on 常温 (room temperature), Reishu 冷酒 (refrigerated) |
| Importer: | Sake.nl – exclusively available |