Taka Kimoto Junmai Daiginjo Black Shizuku Shibori (720ml) 貴生酛純米大吟醸ブラック雫しぼり

Just a single tank is brewed each year & the Shizuku-Shibori press yields just under 300 bottles. This ultra limited sakes undergoes low temperature cellaring for 3 years prior to its release.

Using top grade Yamadanishiki from Hyogo, this "Grand Cru" Kimoto exudes powerful tension with clean acidity & sharp minerality.

山廃酒母と生酛酒母の大きな違いは、仕込みの後、酒母をペースト状にするかどうか。ペースト状にする事で野生酵母や産膜酵母は生育を阻害されますが、乳酸菌は活動しています。「山廃酒母」はペースト状にしない結果、様々な微生物が活動し、複雑な味わいになりますが、純米大吟醸の様なエレガントな味わいを目指した為、2019ビンテージより「生酛酒母」を採用しています。通常の純米大吟醸よりも酸味が強く、力強い複雑さが特徴です。酒蔵で約3年熟成したのちに出荷されています。

style

rich and complex

availability

limited

on the palate

complex yet clean

on the nose

pear | melon | rice

RPR (Rice Polishing Ratio)

40%

Characteristics特徴

Prefecture

Yamaguchi

Rice

Yamadanishiki

Alcohol

16%

SMV (Sake Meter Value)

unpublished

Acidity

unpublished

Water Source

subsoil water from brewery-owned well, originating from kotou river, high mineral content

Yeast

proprietary

How to enjoy楽しみ方

Recommended pairings

wagyu sukiyaki | monkfish liver | lamb shank

Serving temperature

12℃ - 16℃

Serving vessels

nousaku ochoko

Nagayama Honke永山本家酒造場

Nagayama Honke was established in 1888 in Ube, Yamaguchi prefecture, at the bottom tip of Honshu Island. The current Kuramoto Takahiro Nagayama, fifth generation president and Toji, first joined the brewery in 2001 with the strong desire to transition to making only Junmai sake. However, at that time, 95% of the sake on the market was Aruten sake, sake with added brewer’s alcohol, and Junmai was not at all fashionable. Since that time, things have changed drastically, and for this we can thank intrepid individuals such as Mr. Takahiro Nagayama for his strong commitment to the pure form of sake.

Explore Nagayama Honke 永山本家酒造場