Sohomare Kimoto Honjozo 720ml

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.