HIWATA Kimoto Junmai Daiginjo Yamadanishiki 35%

Brewed in the traditional Kimoto method with resilient yeast that survived fierce competition among microorganisms and extremely low temperatures. Using the finest sake rice, Hyogo-grown Yamada Nishiki, luxuriously polished down to 35%. These two elements together create the deep and powerful taste characteristic of Kimoto, while modern techniques achieve a refined clarity without any cloudiness.