Kiku-Masamune Junmai Kimoto Sake - NV (1.8l) Size:1.8L It is made from 100%

It is made from 100% blue agave plants grown in the highlands of Jalisco

There is slightly better density to the powerful yet caressing medium-bodied flavors that are less mineral-driven but even more complex and persistent on the overtly saline finish

it does not have the intensity

the initial stripping run produces low wines at around 60 proof (30% ABV) and then the spirit run produces new make whiskey at around 150 proof (75% ABV)

tea leaves

Kiku-Masamune Junmai Kimoto Sake - NV (1.8l) Size:1.8L It is made from 100%Unlike most breweries' current practice of adding commercially purchased lactic acid, the Kimoto method is a traditional and painstaking technique for cultivating robust yeast slowly and methodically by tapping the natural biological power of living lactic acid bacteria. Strong yeast cultivated using the Kimoto method continues to actively ferment even as the alcohol content of the sake mash increases toward the end of the fermentation period,