
Perfectly made for sashimi-- particularly the richer fish.
Stats:
- Brewery: Kodama Jozo
- Location: Akita Prefecture
- Grade: Junmai Daiginjo
- Rice: Yamadanishiki
- SMV: +3
- Acidity: 1.5
- Yeast: AK-1, M310
- Seimaibuai: 40% Polish
- Fermentation starter: Akita Kimoto
Brewery:
The Kodama brewery was founded in 1879 in Katagami City, Akita Prefecture at the foot of Mt. Taiheizan (“Great Peaceful Mountain”). Blessed with abundant high-quality sake rice & fresh clean mountain water, the generations have nurtured & developed renowned expertise in brewing sake. Kodama’s sake is known for their rich texture & complex umami taste. One of the secrets behind this is in the special creation of moto (yeast starter) before main fermentation. Kodama has developed a modern, modified version of the traditional kimoto method, known as the “Akita Kimoto Method” to create a strong moto. The finished strong moto made by this Akita Kimoto style is clean & well-suited to the cold Akita climate for slow & prolonged fermentations. It is these long fermentations at low temperatures which create aromatic elegant fragrance & complexity.