"Refined yet full of flavour, evoking the purity of springwater."
Refined yet full of flavour, “Kinmuku” has an evocative flavour to chew on, a slight natural sweetness and, underlying it all, the taste and feel of clear, pure springwater. This sake is the best way to experience the unique qualities of sake made with Yamadanishiki, which grows more flavorful over long brewing. To fully enjoy Kinmuku’s fragrance and taste we recommend that it be served warmed.
Characteristics of Koshi No Kanbai Kinmuku Junmai Daiginjo
ABV: 15-16%
Grade: Junmai Daiginjo
Taste: Light & Dry
Storage: Keep in a cool dark and dry place
Rice Variety: Yamadanishiki
Yeast: Niigata Ginjo
Brewing Method: Sokujo
Polishing Ratio: 35%
Acidity: 1.3
SMV: +3.0
Food Pairing
Delicate yet full of flavour, “Kinmuku” enhances the flavour of any food it accompanies but is most enjoyable with traditional Japanese cuisine.
Recommended Serving Temperature
Chilled
Warm
Region
The Ishimoto Brewery is located in Niigata prefecture.
The Ishimoto Brewery
“For centuries, the town has been famous for large, fragrant plums that appear in the early summer. In one orchard there was a tree that blossomed at the cusp of spring, braving the cold and snow that still lay upon the ground. This lone blossom that stood out so vividly became the origin for the name of our sake, Koshi no Kanbai. We have always maintained a local focus, and have strived to make sake that encouraged the local farmers. We started from humble beginnings, and even during times of adversity, we went to great lengths to brew precisely the kind of sake that we enjoyed, and that those in our local community – with whom we shared values and culinary culture – also enjoyed. Economic growth and profit were not our main priorities.”
