The nose, slightly bittersweet, is complex and combines aromas of ripe fruit with a bouquet close to almond. Using the traditional Kimoto method and relatively lightly polished Shinriki rice gives us a dense mouthfeel with full-bodied flavors that combine richness, sweetness, acidity and bitterness.
A powerful saké to be discovered at different temperature ranges.

POLISHING: 85% (means 15% of the rice has been removed)
COLOR : intense yellow (means 25% of the rice has been removed)
NOSE : rice pudding, almond, flower
MOUTH : sweet, fruity, slightly floral, acidic, creamy, full
FINAL : rich, concentrated, slightly animal, oily

Food Pairing: melted meat, cheese (brie)

Consume : fresh - at temperature - warm (45°C)

The kimoto method is one of the oldest and is the most traditional and orthodox way of brewing sake. The first cultivation of yeasts in a small tank before fermentation in a large tank is called moto or shubo. In the case of the kimoto method, there is a fight for the survival of naturally occurring microbes, a complex process for which a high degree of skill is required and which takes three times as long as normal. The result is an excellent yeast, very pure and powerful.

MIYAKE HONTEN'S SAKE HOUSE

The Miyake Honten house was founded in 1856, in the city of Kure, the former center of the shipping industry in Japan. It began producing sake in 1902 and received high recognition in the 1920s for the quality of its products, which managed to withstand more than 220 days of cruising and several crossings of the equator without any changes.
In the 1930s, it became one of the most important saké houses in Japan. Its saké, under the Sempuku brand, remains a reference today under the watchful eye of its owner, Mr. Miyake