Kurosawa, Junmai Kimoto Sake

Made in the mountains of Japan's central region of Nagano prefecture, where snow-melt waters lend purity to the sake. The rice is ground to 65% and painstakingly made with the Kimoto method, characterized by a weeks-long rice mash procedure that slowly builds up lactic acid before the addition of sake yeast, which eventually takes over the fermentation. Full of nuance and character, aromas of pear chutney, egg custard, and a touch of spice are followed by a creamy-textured body. Slightly sweet, with a vegetal finish and notes of white pepper. Enjoy chilled or close to room temperature, or gently warm for deeper savor and nutty notes. Does well with roast pork, fried or roasted chicken, or yakitori.