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

the steep slope facing south

apple pie and nectarine notions with hints of honeyed toast

fine dark berry confit

71 Aging 17 months French oak barrels

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