Takeda 'Rose Skull' Kimoto Junmai (180ml)

Seimaibuai 65%
Rice Koshitanrei, Koshiibuki
SMV -10
Alcohol 16%
Acidity 1.7%
Amino 1.5
Yeast S-3
Ideal Storage 28F-68F

About
This uses the ancient Kimoto method where lactic and other acids are grown on the rice prior to fermentation. This results in a more complex sake than when acid is simply added as a liquid. Why do we need acidity? It helps control the fermentation so wild yeasts or bacteria don't take over and it helps balance the richness of the rice, which doesn't contain much acid itself. "

Serving
With Kimoto, the creamy notes pair with warm French dishes. Drink this instead of making a cream sauce.

Brewery
Takeda Shuzo is located in the coastal fishing village of Joetsu. Seizaemon Takeda started brewing in Kamiko Funatsu, a small fishing boat moorage, at the end of the Edo Period (1866). In 1990 Shigenori Takeda was appointed the current director and he is now joined by his son Haruki (10th gen). Only four other brewery workers and they grew the rice! 

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