Description
Kura Master Platinum
This is a traditional method of sake brewing, the Kimoto method. In addition, the traditional No. 6 yeast and the black koji that produces citric acid are used as accents to create a powerful yeast starter over a period of about one month.
Thes low fermentation over time creates a deep flavor and the rice is polished at an astonishing 90% to bring out the umami of the rice to its fullest. It is characterized by a rounded acidity that wraps around the sweetness and bitterness of the rice (Yamada Nishiki from Tojo, Hyogo Prefecture). You can enjoy a crisp, clean throat feel when drinking on the rocks or chilled.
When drinking at room temperature or warm, you can enjoy the full, deep umami of the rice. It
It can be paired with a wide range of dishes, and is a masterpiece that can be enjoyed with everyday meals such as sashimi, meat dishes, oden, and hot pot.
