Kimotokei KODAI 720ml Alc.12.5%
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Taste
Low alcohol with a punch of strong sourness
This is an unusual sake brewed from very rare Shikokumai rice known as an ancient rice strain, which has a unique taste with depth specific to the ancient rice strain. This also has a strong sourness derived from the traditional Kimoto method, as well as a sharp taste. The 12.5% alcohol content, which is rather low for sake, is good to have during a meal. The vivid red color gives you a strong impression, so you will never forget both the taste and appearance of this sake.
Concept
Impressive sourness derived by the Kimoto method to counter the wine market
This sake was developed to be served in French, Italian or other types of restaurants, not just in Japanese restaurants. The unique flavor of the ancient rice strain and sourness derived from the traditional method kimotozukuri are contributing to create sake that can counter the wine market. The distinct taste of this sake will satisfy overseas customers. The good sourness and low alcohol content is perfect for enjoying during meals. Polyphenol contained in the ancient rice strain suits health-conscious lifestyle.
Brewery's commitments
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Strong sourness brewed bykimotozukuri
This sake brewed by the traditional method has a complex taste with a rich sourness. Thanks to the sharp sourness that endures a long aging period, some parts of this product are kept for aging to be sold as a value-added vintage sake in the future.
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Rare ancient rice strain is a healthy ingredient
It is considered that there are more than 220 types of ancient-strain rice in Japan. This brewery uses Shikokumai harvested in Nishikan-ku, Niigata City. Since producers of this types of rice are rare, ancient rice strains have been traded at several times the price of ordinary rice for food, so it is very valuable. The red color contained in the outer part of ancient rice is derived from polyphenol, which attracts attention for its antioxidant action, weight-loss effect and arteriosclerosis prevention. The whole grain of Shikokumai is deliberately used without polishing at all.
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Healthy lactic acid fermented sake
This sake is brewed by the traditional methodkimotozukuri. This is also a lactic acid fermented sake, which has an aroma produced by lactic acid bacteria, in addition to koji mold and yeast. Because this sake is healthy like yoghurt and has a strong flavor specific to lactic acid fermentation, it goes very well with dishes that include cheese, which is also lactic acid fermented, including Italian cuisine. Use this occasion to enjoy a healthy lactic acid fermented sake.
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Beautiful like red wine
Beautiful red-colored sake like red wine is very rare even in Japan. The outer part of the ancient rice grain is fully used for sake making to create the vivid red color. This sake is exported to Canada and very popular among Chinese residents, who love the red color. The sake with the color of garnet makes everyone remember their meal time as a very special occasion. Enjoy a completely new experience with sake.
Brewer's recommendations
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Sourness that perfectly suits fermented food
This sake has a strong flavor of lactic acid fermentation and goes very well with pizza and pasta that includes lots of cheese, which is also lactic acid fermented. A perfect match for Italian dishes.
Basic product information
| Product name | Kimotokei KODAI |
|---|---|
| Sake rice | Shikokumai |
| Polish rate | 100% |
Alc.12.5%
Achievements
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Gold Medal, Milano Sake Challenge 2019 (Italy)
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