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where the sake is filtered in a bag immediately after fermentation to preserve its purity and delicate aroma
This Junmai sake uses only Mijama Nishiki rice
It stands out with its delicate umami and fruity notes
complex aroma with fruity and floral notes
sky blue kurotonbo kimoto junmai sake Black Week where the sake is filteredThis Junmai sake is produced using the traditional "Kimoto" method. It is characterized by its clear, bright color and fresh, vibrant flavor. The sake is made from the "Omachi" rice variety, known for its aromatic depth and complexity. It offers a balanced ratio of fruitiness, umami, and acidity, making it a versatile and aromatic delight.
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