Kiku Masamune Shiboritate Koujo Junmai Sake 720ml region_california apple pie and nectarine notions

apple pie and nectarine notions with hints of honeyed toast

Tightens up on the finish

fine dark berry confit

the steep slope facing south

Plum and pluot re-emerge on the palate carried by undertones of rhubarb and hints of nutmeg

Kiku Masamune Shiboritate Koujo Junmai Sake 720ml region_california apple pie and nectarine notionsBrewery: "Unlike most breweries' current practice of adding commercially purchased lactic acid, the Kimoto method is a traditional and painstaking technique for cultivating robust yeast slowly and methodically by tapping the natural biological power of living lactic acid bacteria. Strong yeast cultivated using the Kimoto method continues to actively ferment even as the alcohol content of the sake mash increases toward the end of the fermentation