Kioka Kimoto Junmai A Junmai sake crafted using the traditional Kimoto method and fermented in Japanese cedar tanks (Kioke), creating remarkable depth and complexity. Delicate honey aromas, soft balanced acidity and a rich profile suitable for a wide range of serving temperatures.

This sake uses Kyokai No.12 yeast, developed at the brewery over 60 years ago, combining heritage craftsmanship with innovation.

Served with
beef dishes, aged cheeses and charcuterie.

Final Temp: 6-12C° / 40-60C°
Sake Grade: Junmai
Brewery: Urakasumi
Alcohol: 15.5%
Rice Polishing: 70%
Rice Variety: Toyonishiki
Water Source: Pristine Groundwater