Traditional method with natural bacterias gives you deep and refreshing dry flavour.
Zuikan Junmai Ginjo Kimoto Jikomi uses a traditional method of making a yeast starter, Kimoto Jikomi. It allows lactic acid bacteria to occur naturally in a sake brewery and the brewery also uses house nitrate-reducing bacteria and yeast. After the fermentation this sake is aged for three years to bring beautiful aroma and balanced dry flavour.
Aroma is moderate like dried fruits. Rich umami and dry taste spreads in your mouth while its elegant acidity balances the whole of the flavour. The bitterness adds sharp feeling and you enjoy nice dry taste in the aftertaste.