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Brisk crystalline acidity gives energy and precision with a striking finish of white peach
I expected it
Mathilde Savoye is part of the new guard of Champagne
Yeast Ambient
” The tension between the fruit and acidity is electrifying
Macho "Gorilla" Koshiki Kimoto Junmai HundredSuns Brisk crystalline acidity gives energyABOUT 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
US$ 160.00
US$ 140.00
US$ 174.00
