Orochi
Orochi, Kimoto, Junmai Daiginjo
The traditional kimoto method is used to make a beautiful, delicious finish. It has a scent of fruit reminiscent of green apples and the unique flavor of the kimoto method. It is well-balanced, with a pure refreshing taste that retains the sour and umami flavors. (Kimoto: A traditional method for preparing shubo (fermentation starter), which includes the laborious process grinding shubo into a paste.) (Junmai daiginjo: Special brew sake made from only water, koji, and rice with a polishing ratio of 50% or less, fermented at low temperature.)
※We also do retail sales.
The online shop is here
Orochi, Kimoto, Junmai Ginjo
The kimoto method is used to make sake with a beautiful, delicious finish. It has strong sour and umami flavors, but no odd flavors, and is brewed raw with clean and fragrant ingredients. We recommend drinking it chilled. (Kimoto: A traditional method for preparing shubo (fermentation starter), which includes the laborious process grinding shubo into a paste.) (Junmai ginjo: Special brew sake made from only water, koji, and rice with a polishing ratio of 60% or less, fermented at low temperature.)
※We also do retail sales.
The online shop is here
Orochi, Kimoto, Junmai
The kimoto method is used to make sake with a beautiful, delicious finish. It tastes great either hot or cold, and is refreshing with any dish. This sake is best served with food, as it has an outstanding sharp flavor with a refreshing taste, thanks to its sour flavor. (Kimoto: A traditional method for preparing shubo (fermentation starter), which includes the laborious process grinding shubo into a paste.) (Junmai: Pure sake made from only water, koji, and rice.)
※We also do retail sales.
The online shop is here
