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Takara Shochikubai Shirakabegura Kimoto Junmai

Packed with a fruity punch
  • $44.00

Learn More About This Product

Apple / Pear Melon Banana

Body:

Dryness: Neutral

Alcohol (%):

Origin: Nada, Hyogo, Japan

Maker: Shirakabegura

Rice:

Polish:

Fermentation:

Awards:

Serving Temperature: Best served chilled at 10 degrees, or 25 /40 degrees

Food Pairing: Unagi, Korean soft tofu stew

Warm mushroom quiche, butter seared scallop

Description

Sho Chiku Bai Shirakabeguraum

This ginjo sake is produced with the traditional 'kimoto' method used since the Edo period, which skillfully enables the workings of yeast and lactic acid bacteria. Lighter than our kimoto junmai, kimoto ginjo is characterized by its humble fruity aroma and silky palate. 

The unique flavor profile of this premium sake makes it the ideal complement to fatty meats and fishes. You'll savor the distinct flavor of our Shirakabegura sake for hours after you finish drinking. This beverage can take an everyday dinner to new heights. You'll make something special when you pair it with Junmai Kimoto.

Clear and bright, as Shirakabegura Kimoto sake warms slightly in the glass, its round, smooth texture and savory aspects become more pronounced.


    640ml 

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