Daishichi Junmai Kimoto “Umeshu” Impact The nose on this Hyogo

The nose on this Hyogo brew is a slick collection of Asian apple

and more dry sake than its previous incarnation

The nose on this unique and tasty brew from Kagawa Prefecture is a cool collection of grape

The brewers – like most sake brewers – believe in the removal of impurities

Daishichi Junmai Kimoto “Umeshu” Impact The nose on this HyogoThe nose on this special plum sake is a fantastic collection of plum, raisin, honey, sherry, brown sugar, candied fruits, and prune juice aromas. This is a one of a kind ume shu, because the makers use the labor intensive and traditional Kimoto or pole rammed brewing technique to make a sake that is richer and with a rounder body. Smooth, rich, lush, tart, and bright this plump and thick plum sake drinks with a controlled sweetness and an elegant