sky blue kurotonbo kimoto junmai sake Black Week The amino acids and oxygen

The amino acids and oxygen give this Koshu sake (aged sake) its light amber color

where the sake is filtered in a bag immediately after fermentation to preserve its purity and delicate aroma

complex aroma with fruity and floral notes

it has a light savory (umami) flavor

smooth taste

sky blue kurotonbo kimoto junmai sake Black Week The amino acids and oxygenThis Junmai sake is produced using the traditional "Kimoto" method. It is characterized by its clear, bright color and fresh, vibrant flavor. The sake is made from the "Omachi" rice variety, known for its aromatic depth and complexity. It offers a balanced ratio of fruitiness, umami, and acidity, making it a versatile and aromatic delight.