Polished to 55%, this sake is made using the traditional method of preparing the yeast starter that involves natural occuring lactic bacteria and mixing the lees and rice with poles. This was the original method of preparing the yeast starter for sake. It results in a semi-dry sake that is well structured, mellow, and full bodied. This sake compliments crispy batter fried foods and richer, fattier cuts of meat, and is able to cleanse the palate with its bright acidity. Manabito Kimoto Junmai Ginjo has won the 2010 Los Angeles International Wine and Spirits Competition Gold Medal for Best of Class.
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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Hana Awaka Sparkling Sake 250ml $6.99
Nihon Sakari Junmai 720ml $11.99
Bunny Sparkling White Peach Sake (300ml) $9.99
Ippin Junmai Sake 720ml $21.99
Poochi Poochi Sparkling Sake 300ml $10.99
