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Unpolished brown rice, grown with ducks released into the paddies providing 100% of the pest and weed control, is transformed into sake's answer to fine dessert wines. With a flavor combination of chestnuts and brown sugar kept tight by a backbone of acidity, it is delicious on its own, also pairs well with blue cheeses, Chinese dishes, and desserts. Only improves with time.
Kameman Shuzōi located in Kumamoto Prefecture, and is the southernmost brewery in Japan fermenting their sake at natural (not air-conditioned) temperatures. The brewery's unique technique allows them to expose the starchy core of the rice grain without any polishing, resulting in this one-of-a-kind sake.