Kimoto Gohyakumangoku

Kimoto Gohyakumangoku is a sake brewed according to a traditional method by Shoutoku Shuzo brewery whose origin dates back to 1645.

This junmai sake brewed in the heart of Kyoto city, is made only of rice, koji and water. The gohyakumangoku variety of rice is grown locally by the Tanba Nishiyama Agricultural Organization.

Kimoto Gohyakumangoku expresses a rich and sweet flavor profile dominated by floral notes and a full-bodied umami generated by the 60% residual polish.

This exceptional junmai is a perfect accompaniment to red meats and can also be enjoyed with a cheese platter. To be enjoyed during the meal or as an aperitif, it is also delicious in cocktails mixed with other ingredients.