Our Take

This is Kikumasamune’s first foray into the premium market in 130 years. Called “Hyaku Moku”, the sake is a junmai ginjo made with 100% Yamada Nishiki grown in Miki City, Hyogo Prefecture. Hyaku Moku has well-balanced richness, ripe fruit, medium body, soft texture and robust umami.

Hyaku Moku pairs well with Italian and French cuisine thanks to its profile resembling a barrel-aged California chardonnay wine.

Details

• Junmai Ginjo

• Seimaibuai: 59%

• 720ml

• Made in Hyogo