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Taiheizan Chogetsu "Clear Moon" Kimoto Junmai Ginjo Sake (BTL 720ml)

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Taiheizan Chogetsu "Clear Moon" Kimoto Junmai Ginjo Sake (BTL 720ml)

 

This bottle is a Sake Gumi selection! It was featured in October 2019 "Acidity in Sake".

 

 

Crisp and clean, this sake is meant to be enjoyed cold, in a wine glass, Eiko Kodama of the brewery told us. She said that they deliberately wanted to make it "wine-like" so they increased the acidity using the kimoto method. The result is a bright, floral nose with notes of grapefruit and melon. A minerally mouthfeel with tropical fruit that paired well with crudite, hirame carpaccio, and pickled corn.

 

Features

  • Brewed in Akita, Japan by Kodama Jozo
  • Junmai ginjo kimoto
  • Seimaibuai (rice kernal remaining): 55%
  • ABV 15% / SMV: +1 / Acidity: 1.6
  • 24 fl oz (720ml)

       

      This bottle is a Sake Gumi selection! It was featured in October 2019 "Acidity in Sake".

       

       

      Crisp and clean, this sake is meant to be enjoyed cold, in a wine glass, Eiko Kodama of the brewery told us. She said that they deliberately wanted to make it "wine-like" so they increased the acidity using the kimoto method. The result is a bright, floral nose with notes of grapefruit and melon. A minerally mouthfeel with tropical fruit that paired well with crudite, hirame carpaccio, and pickled corn.

       

      Features

      • Brewed in Akita, Japan by Kodama Jozo
      • Junmai ginjo kimoto
      • Seimaibuai (rice kernal remaining): 55%
      • ABV 15% / SMV: +1 / Acidity: 1.6
      • 24 fl oz (720ml)
          $12.00

          Original: $40.00

          -70%
          Taiheizan Chogetsu "Clear Moon" Kimoto Junmai Ginjo Sake (BTL 720ml)

          $40.00

          $12.00

          Description

           

          This bottle is a Sake Gumi selection! It was featured in October 2019 "Acidity in Sake".

           

           

          Crisp and clean, this sake is meant to be enjoyed cold, in a wine glass, Eiko Kodama of the brewery told us. She said that they deliberately wanted to make it "wine-like" so they increased the acidity using the kimoto method. The result is a bright, floral nose with notes of grapefruit and melon. A minerally mouthfeel with tropical fruit that paired well with crudite, hirame carpaccio, and pickled corn.

           

          Features

          • Brewed in Akita, Japan by Kodama Jozo
          • Junmai ginjo kimoto
          • Seimaibuai (rice kernal remaining): 55%
          • ABV 15% / SMV: +1 / Acidity: 1.6
          • 24 fl oz (720ml)

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