19BY(2007) Kimoto Junmai-shu Rice polishing rate : 65%
The combination of the process of complete fermentation and a long lapse of time makes this unparalleled Kimoto Junmai-shu. The bottle is released after long ageing period - 6 to 8 years, sometimes over 10 years. It has beautiful amber colour and superb purity.
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R3BY Tank No.8
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.7
"Kimoto-no-dobu" is an ultimate kimoto cloudy sake made by complete fermentation process. Creamy, pure rich umami with refreshing dry finish. Serve chilled, on the rocks, with soda, and kanzake(warm - hot).
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Rich, dense, complex, and with clear edge. 20% of Counoise works well. In spite of such high concentration and 15.5% alcohol level, the wine is very comfortable and smooth. Cépages : Grenache 25%, Syrah 20%, Mourvedre 15%, Carignan 20% and Counoise 20%. Terroirs : La Combe d'Henry, Les Garrigues, Chantal, Les Partides, and Les Granges.
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