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Sohomare Kimoto Honjozo 720ml

Very aromatic bouquet for the standard of the category, with a soft but persistent taste, tending to dry notes on the finish.

Sake Meter Value
+7 (dry)
Seimai Buai (husking residue)
65% (refined)
Alcohol content
Service temperature
8°C to 50°C

Honjozo fermented with the traditional Kimoto method, in combination with yeasts number 7 and 9 and Yamadanishiki "premium A" rice, selected in the Hyogo region, famous throughout Japan as a prefecture of reference for this type of sakamai rice (rice for sake ).
The Kimoto method gives this product a full but delicate aroma, with a persistent and tending to dry taste, making it excellent at all temperatures to experience the evolution of taste. Excellent versatility also in combinations, which can range from rich and spicy dishes, to seafood, oysters and fish dishes with citrus or sweet and sour condiments.

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