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With a good acidity and a rather discreet sweetness, typical of Omachi rice, this Daïginjo Kimoto will pair your cooked meats and fish wonderfully. Rare for a sake of this category, it is interesting to heat!
Produced according to the Kimoto method from Omachi rice and a yeast extracted from the rhododendron flower. The nose is fruity, with hints of apple and pineapple. Fruity expression on slightly lactic and spicy tones of nutmeg and mint.
The iconic sake of the Amabuki Brewery.
天吹 きもと純米大吟醸雄町 天ぶき酒造（佐賀県）
72cl - Alc. 16.5% Vol.