Tatsuriki Kimoto Tokubetsu Junmai Oita Throw in 4 years of

Throw in 4 years of aging

FOOD PAIRING

and that makes the drinking experience all the more smooth and expressive - more drinkable

There is a great rice flavor that is more milky than creamy

this Ginjo gives a good impression of a layered sake that works better at or near room temperature

Tatsuriki Kimoto Tokubetsu Junmai Oita Throw in 4 years ofThe nose on this traditionally pole rammed sake is a nice collection of nuts, nougat, cream, and steamed rice. What is a pole rammed sake? Its a brew that requires a ton of extra work smashing the steamed rice into a paste to promote naturally occurring lactic acid to help with fermentation. Traditional Kimoto sake is made with a long pole with a paddle attached to the end to mash the steamed rice in a small barrel. Its a cool process and a labor of