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A463 KIMOTONODOBU 生酛のどぶ 酒粕 久保本家酒造 奈良県 500g
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A593 KIMOTONODOBU 生酛のどぶ 仕8号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml
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A592 KIMOTONODOBU 生酛のどぶ 仕7号 +14 久保本家酒造 奈良県 R2BY(2020) 1800ml
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Sake lees(Sake-kasu) of "Kimoto-no-dobu". It's a leftover from sake production.
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R2BY Tank No.8
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6
"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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R2BY Tank No.7
Nihonshu-do +14 / Rice polishing rate 65% / Yeast No.6
"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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A591 KIMOTONODOBU 生酛のどぶ 仕6号 +12 久保本家酒造 奈良県 R2BY(2020) 1800ml
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A590 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 1800ml
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5769 KIMOTONODOBU 生酛のどぶ 仕5号 +12 久保本家酒造 奈良県 R2BY(2020) 720ml
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R2BY Tank No.6
Nihonshu-do +12 / 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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R2BY Tank No.5
Nihonshu-do +12 / 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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R2BY Tank No.5
Nihonshu-do +12 / 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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6506 KIMOTONODOBU 生酛のどぶ 仕14号 原酒 +13 久保本家酒造 奈良県 26BY(2014) 720ml
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26BY Tank No.14
Nihonshu-do +13 / Gohyakumangoku and Akitsuho / Rice polishing rate 65% / Undiluted / Alc.18
"Kimoto-no-dobu" is an ultimate kimoto cloudy sakemade 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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