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A tribute to 17th century porcelain artwork which features a very special 100 year-old sake brewing yeast called Kuratsuki Kobo
and herbal flavors with a minty and umami filled finish
Every October
and fun flow that feels great in the palate
Talk about a juicy and fruity brew that drinks fat and fun
Tamagawa Junmai Kimoto "Time Machine 1712" Doburoku A tribute to 17th centuryThe nose on this recently reformulated historical sake is an enticing collection of mushroom, mochi, dried grass, cooked oranges, maple syrup, lemon honey, burnt wood, and whisky aromas. Master Brewer Philip Harper has taken an ancient sake recipe and put his own twist on the outcome by lowering the alcohol content to 11% ABV, and by cleaning up the fluid a little bit to drink lighter and smoother. Round, soft, juicy, and slick, this sake drinks
