Den 90 Kimoto, Pasteurized 500ml
- 500ml bottle (17 oz)
- Den 90 is not eligible for a volume discount
‘Den 90’ is brewed using an ancient starter making method called Kimoto which utilizes microorganisms naturally living in the environment. Sake made with this method will have a pleasant acidity and a structured body which makes it pair exceptionally well with protein rich or savory dishes.
Minimally Polished Rice Grown “Beyond Organic”:
Luna Koshihikari, the single origin rice used for brewing ‘Den 90’, was grown in Sacramento, CA. “Beyond organic” means that this special rice was grown not only without the use of any pesticides, but also no fertilizer was used. The use of fertilizer (especially nitrogen-based) is known for increasing the protein content mainly in the outer layer of rice grain. Too much protein produces too much amino acid, which often adds astringency or unpleasant flavors into sake. This is the main reason why rice is highly polished when making Ginjo or Daiginjo styles of sake. Since Luna Koshihikari rice was carefully grown using no fertilizer, it does not contain these high amounts of protein to begin with, so there is no need to polish off so much of the outer layer like with other varietals of rice that were grown using different methods.
Den 90 (Kimoto):
The rice polishing rate for Den 90 is 90%, which means only 10% is polished away. We decided to keep the same rice polishing ratio as table rice that you would eat. The outer layer of the rice grain contains not only protein but also lipids and minerals that add more complexity to this sake.
We hope you enjoy this very natural brew. This is the perfect sake from just sipping as an aperitif with cheese and charcuterie to pairing with hearty, rich dishes. We also encourage you to enjoy sipping from a Bordeaux red wine glass at different temperatures from slightly chilled to room temperature.
Initial impression of under-ripe melon and pineapple that shifts to savory notes of mushroom, soy, banana bread and milk tea on palate, with herbs and white warm spice on the finish. Vibrant with tension served slightly chilled – savory and round when slightly warmed.
- Pressed On: 9/17/23
- SMV = +5
- Acidity = 2.0
- Shubo method : Kimoto
- Rice Polishing Ratio: 90%