Gokyo - Junmai - Kiokezukuri Iwai and richer flavors with longer

and richer flavors with longer aftertaste when slightly warmed

drawn by Utamaro Kitagawa

The rich aroma is full of apricot

brewed from Yamagata prefecture’s Dewasansan rice

Gokyo - Junmai - Kiokezukuri Iwai and richer flavors with longerSakai Brewing Company relies on the traditional and laborious kimoto method to make this junmai, creating the starter mash in wooden tubs called kioke. Whats more, they use two different, locally sourced rice types: Yamadanishiki for the koji, and Isehikari for the main mash. These careful choices lead to a full bodied sake with notes of rum raisin and sweet rice. Pair it with robust meals like oden or roast chicken.