Yamagata Masamune Kimoto Junmai Omachi

山 形 正 宗  生 酛  純 米  雄 町

This sake is part of the brewery’s small-scale Kimoto production and is therefore a very rare release that is virtually never seen outside of Yamagata. But we are big fans and admirers of master brewer Tomonbu Mitobe’s Kimoto sake, which can be described as a super-charged, standard Yamagata Masamune sake. Mitobe san's handling of Omachi sake rice is also a key detail in creating the distinctive character in this flavorful sake. Kimoto Junmai Omachi adds yet another exciting nuance to the experience of the superb sake output from Mitobe Shuzo, from the mountainous region of Yamagata.

Tasting notes: The aroma is fresh, evoking notes of mint and fresh cheese. On the palate, there is a lively, uplifting acidity that varies across a myriad of subtle nuances. The characteristic sweetness of Omachi rice blends beautifully with the energetic Kimoto acidity. This delicious lactic acidity is very vibrant and is almost reminiscent of young mandarins.

Serving: Chilled, a few degrees below room temperature—but definitely not straight from the refrigerator. Indeed, the closer it comes to room temperature, the broader the flavor spectrum, the greater the aroma, umami, and pronounced rice sweetness—not to mention a creamy nuance. We recommend serving it at room temperature in an unglazed ceramic sake cup—preferably a larger Bizen or Shigaraki sake cup. If you want more intensity and umami, you’ll enjoy drinking Kimoto Junmai Omachi as Kanzake. We like it around 60 degrees.

Food pairing: This sake is a perfect match for cheeses. Try hard cow’s milk cheeses like Comté, aged Cheddar, or Gruyère. Also pair it with other umami-rich foods such as grilled mushrooms: chanterelles, porcini, and oyster mushrooms.