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Greenwood - Kimoto

Nuanced, dry with a complex and fine grained acidity from a decidedly old school and time consuming production method. The method relies on ambient organisms to build up the acidity of the starter (shubo) to a point that the yeast, to be used in fermentation, can flourish. 


The sake comes with notes of oat and brown spices. Medium body with a dry finish on the palate

  • ABV: 17%
  • SMV (measure of residual sugar): +3
  • Recommended storage: white wine temperatures
  • Name: a beautiful park and cemetery 2 blocks away from the brewery.