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Fermentation relies on brewery propagated kōji (a rarity) and either kimoto or bodaimoto fermentation methods
fruity and fun feelings of rice and water at it’s premium best
Kikusui is fermented at a lower temperature
WORD: Safe Time Travel WINE: Rich Reds/Earthy Whites BEER: Belgian Ales FOODS: Smoked fish
umami-rich fare
Gokyo Kimoto Junmai "Kioke Zukuri" Size:720ml Fermentation relies on brewery propagatedThe nose on this traditionally made sake is a vast collection of black cherry, vanilla, cedar, spices, corn, graham cracker, and honey aromas. Typically, most sake is fermented in stainless steel or enamel brewing vats. Kioke sake is a throwback technique to ferment in wooden vats. Said to be more difficult to get an even fermentation in wooden vats, these types of sake offer different flavors and feelings with less control. Say hello to this very