​​With the Mukyu Tenon Sake Kimoto Junmai Daiginjo, the Toji Kojima of Itakura Shuzo breewed a pure and simple sake with an almost religious approach.
 
“It tastes very clean and smooth and, as soon as you open the bottle, you can smell its purity, the white peach and the Muscat. As the days pass, the umami of rice and lactic acid condenses, and the texture becomes silky.”
  —Toji Kojima.
 
It is a sake to drink slowly and enjoy the persistence of its taste.
As an accompaniment to a meal, you must alternate, like one would do in Japan, the Mukyu Tenon Sake Kimoto Junmai Daiginjo with the food; take a bite while mixing the food with the aftertaste of the sake, then take a sip while the taste of the food remains in the mouth. Enjoy.
 
Mukyu Tenon Sake Kimoto Junmai Daiginjo can be drunk cold, at room temperature and even hot.
Avoid rapid cooling or heating.
 
Sakamai: Okuizumo's SakaNishiki 佐香錦
Kimoto method without addition of yeast
Seimaibuai: 50%
Alcohol: 15%
SMV: +0.5
Acidity 1.4
 
Store in a cool, dark place.
After opening, consume as soon as possible.