Kikumasamune - Shiboritate - Kojo Overselling cheeses and juicy steaks

cheeses and juicy steaks

instead of it hitting your palate all at once

The brewers used every method they could to help bolster the umami

It pairs well with buckwheat noodles

It is a clear Junmai Daiginjo with a delicate aroma of ripe fruits

Kikumasamune - Shiboritate - Kojo Overselling cheeses and juicy steaksThis shiboritate (freshly pressed sake) in the namachozo subcategory (matured without pasteurization) uses their own Kikumasa HA14 sake yeast. This special proprietary yeast strain produces high levels of ethyl caproate esters known for a green apple like aroma, what sake geeks call kapukapu. Typically used in light and delicate ginjo sake, theyve defied the trend by achieving this fresh aroma with their signature dry, bold junmai. They recommend this