HATSUMAGO KIMOTO GINJO 720 ML

Type: GINJO, KIMOTO method

Alcohol content: 15.5% 

Sake Meter Value: +2 (slightly dry) 

Seimai buai: 55% (refined) 

Serving temperature: 12° C to 20° C 

Ingredients: water, rice, koji, alcohol

DESCRIPTION 

A sake of extraordinary balance and depth, crafted using the traditional Kimoto method, which enhances its complexity with refined acidity and a deep umami flavor. The result is a sake with a lingering yet incredibly fresh finish, perfect for serving chilled in a wine glass to fully unleash its aromatic nuances.
It is made with Miyamanishiki rice, a variety of sakamai grown in northern Japan, particularly rich in starch and ideal for the production of premium sake. Although not particularly aromatic, this rice gives the sake a sweet note and a velvety texture, contributing to its elegant structure. The water used comes from the slopes of the Chōkai volcano, lending further purity and character to the fermentation, which takes place at a controlled temperature for over 30 days, allowing the development of refined and complex aromas.

FOOD PAIRING 

Thanks to its perfect balance of acidity, umami, and freshness, Hatsumago Kimoto Ginjo pairs beautifully with cheeses , especially soft and slightly aged ones. It also makes an excellent accompaniment to seafood , enhancing the natural sweetness of fish and shellfish.

In Japanese cuisine, it pairs perfectly with yakitori , especially those seasoned with tare, creating a harmony between the succulence of the meat and the cleanliness of the sake.