Crafted using the labor-intensive kimoto method, this 2021 vintage from Kurumazaka reveals a remarkable balance between tradition and freshness.
The nose offers subtle notes of dried herbs, underripe melon, and green apple skin, while the palate is crisp, clean, and lifted by vibrant acidity—a hallmark of the kimoto style. Though technically a Tokubetsu Junmai, the rice polishing level approaches that of a junmai ginjo, adding a gentle aromatic layer to the sake’s otherwise lean and elegant structure.

It finishes dry, with a mineral core and just enough umami to make it dangerously drinkable.

The toji behind this sake,brings a deep respect for classical brewing techniques, focusing on clean kimoto expressions that reflect the terroir of Wakayama’s pristine water and climate.

Suggestions

An unexpected but stellar match for fried oysters, Roquefort, or aged Comté—where it slices through fat and salt while highlighting the earthy backbone of the dish.

Alcohol content

16,5º

Serve Temperature

chilled 10-20ºC and warm 50-60ºC