Macho "Gorilla" Koshiki Kimoto Junmai

Macho "Gorilla" Koshiki Kimoto JunmaiABOUT Enjoy an old style of Kimoto with nothing more than ambient yeast and naturally developed acidity. The mature starter took 50 days to ferment 10x longer than typical moto. Its also a Koshiki Kimoto which means the starter was done in a wooden vat called a kioke. Locally grown rice is barely polished at only 90%. Tank aging lends rich, honeyed notes. SERVING Room temp in pottery. Pair with uni, chawanmushi, funky cheese, foie gras and fresh fruit

ABOUT 

Enjoy an old style of Kimoto with nothing more than ambient yeast and naturally developed acidity. The mature starter took 50 days to ferment - 10x longer than typical moto. It’s also a Koshiki Kimoto which means the starter was done in a wooden vat called a kioke. Locally grown rice is barely polished at only 90%. Tank aging lends rich, honeyed notes. 

SERVING

Room temp in pottery. Pair with uni, chawanmushi, funky cheese, foie gras and fresh fruit tarts. Why not strike the pose with the bottle and tag @namazakepaul @osakazuki_sake and #machosake

BREWERY

Founded in 1690 with 18 generations of continuous ownership, Makino tend to use local rice and yeast and specialize in low polish and amino rich sake such as Kimoto and Yamahai. Their sake are designed to pair with foods. Don’t let them down!

Seimaibuai 90%

Rice Yamasake4 (Gunma)

Alcohol 15%

Acidity 1.7%

Yeast Ambient

Ideal Storage <70F