Apple × Grain × Deep Umami
Sake Meter Value (SMV): +1 (Rich yet Dry)
Rice Polishing Ratio: 60%
 
Crafted in the northern city of Asahikawa in Hokkaido, Otokoyama Kimoto Tokubetsu Junmai is brewed using the traditional Kimoto method — the oldest style of sake fermentation, where natural lactic acid bacteria are carefully cultivated to create deeper complexity and umami.

The aroma shows gentle notes of apple, steamed rice, and subtle grain. On the palate, it is rich yet dry, with lively acidity and layered umami that spreads smoothly across the palate. The finish is clean and firm, making it a versatile sake that can be enjoyed slightly chilled, at room temperature, or gently warmed.

Tokubetsu Junmai Sake from Hokkaido, Japan
Volume: 720ml