Structured and broad aroma. One junmai full-bodied, made from sake rice Miyamanishiki of Yamagata prefecture, honed up to 65%. On the palate a broad creamy flavor, aromas of melon, lychee, almond, notes of exotic fruit. Also suitable for spicy dishes.
We really like this kimoto, for the completeness and fragrance of aromas it can transmit. Onelike the classic kimoto, with a bitter aftertaste (and which go well with foods such as artichokes), this goes well with even fresh cheeses such as ricotta and burrata.
Note that with the term kimoto we mean a meticulous (and tiring) traditional technique of mixing the shubo (the mother of sake) to allow the natural production of lactic acid, useful for yeasts to ferment. This technique requires up to 25 days of additional work.
Tasty appetizers. Bitter-sweet. Spicy dishes. Grilled or grilled meats. Even fresh cheeses.
Nella cucina giapponese: teriyaki, katsudon, okonomiyaki, tsukemono.
Watarai Honten sakagura was founded around 1620 and is one of the oldest in the region. The Kuramoto (owner of the sakagura) as well as president in office, is the seventeenth. He is one of the most respected figures in the region; just think that very many kurabito (sakagura workers) studied with him to improve their technique and learn its secrets. Theirs toji ("winemaker"), Toshihito Watarai, is the president's eldest son and the youngest son Toshio is also working with them.