'Kimoto no Dobu' Junmai Nigori Sake
In the mountainous town of Nara, Suiryu brewery has been operating for over 3 centuries (since 1702)! Today, Suiryu is renowned for making one of the best Kimoto sakes in Japan. Mr. Kato Katsunori is one of Japan's top sake brewers and a master of the traditional Kimoto method, which refers to the technique in which the sake starter is made. The Kimoto method produces naturally occurring wild sake yeasts as well as natural lactic acid, which works as an organic anti-bacterial, thus creating a pristine environment for a healthy and strong culture to develop.
'Kimoto no Dobu' sake is all natural and bottled in 2016, so it is a healthy off-white hue. The aroma is faintly sweet, and the palate is layered with a lively acidity and umami flavours against a backdrop of moreish bitterness. The beautiful creamy texture is like cashmere. You can enjoy it at room temperature, but it's even better warmed (PSST – no hotter than a bath). Store it in a dark place, or wrap in a non-transparent material, to prevent any damage from light. Give it a gentle shake before drinking. Once opened, it will keep for 3 months, or more.