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男山（北海道） 生酛 純米

Otokoyama (Hokkaido) Kimoto Junmai

男山（北海道） 生酛 純米

Otokoyama — Otokoyama, Hokkaido

A traditional brewing method that brings out the pure umami of rice.

  • Kimoto

Specifications

Type
Junmai Shu
Rice
Ginga
Rice polishing ratio
60%
Yeast
Not disclosed
Alcohol
15%
Sake meter value
+4
Acidity
1.6

Official website

Flavor profile Jun-shu

Juku-shuJun-shuSo-shuKun-shu
RestrainedAromatic
RichLight

Jun-shu — rich and umami-driven

DrySweet
LightFull

Kimoto junmai at 60% polishing with SMV +4 and acidity 1.6 reads as dry and rich, matching the description of 芳醇な辛口. Aroma is restrained, with body and umami leading, placing it in the jun quadrant.

Estimated by AI from the published specifications and the brewery's description; your impression may differ.

About

Kimoto (traditional yeast-starter method) is a traditional brewing method in which yeast is cultivated by hand, making use of natural forces. Made with only rice and rice koji, this kimoto junmai is a full-bodied, rich, dry sake. Served chilled (hiya), it is crisp and clean, and when warmed (kan), its flavor swells and deepens. Its character shifts with temperature, so we encourage you to enjoy how it changes across the temperature range.

Other sake from this brand 24