Kiku Masamune Shiboritate Koujo Junmai Sake 720ml region_california 5% pH 11 months in

5% pH 11 months in 33% new French oak on its gross lees Region Russian River Valley

Tightens up on the finish

Plum and pluot re-emerge on the palate carried by undertones of rhubarb and hints of nutmeg

It's a good one to start with as this is a vintage where the drinking window is starting to come into view

fine dark berry confit

Kiku Masamune Shiboritate Koujo Junmai Sake 720ml region_california 5% pH 11 months inBrewery: "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