"W" Takashima-Omachi Kimoto Junmai Unfiltered Genshu

This traditional sake is made from Omachi rice produced in the Takashima District. Polished to 50%, it has the creamy aroma of the original sake brewing process with a hint of muscat grape. True to its Kimoto style, a sharp acidity dominates the palate before its rich, sweet and savory flavor awakens the senses. This sake is made with the very labor-intensive Kimoto process, is not charcoal-filtered, and is bottled undiluted. Serve chilled-to-room temperature so you can smell and taste the aromas and flavors as they evolve.