Izumibashi Kimoto Junmai 720ml
Izumibashi Kimoto Junmai 720ml
Size: 720ml | ABV: 16%
In 3 words: Soft, fruity & mellow
Known as Black Dragonfly, this is a powerful, rich Junmaï Kimoto, with lightly smoky, cereal notes, as well as hints of citrus fruit and pineapple. The palate is dry and lactic, leading to a complex notes of dark chocolate, roasted hazelnuts, and baked apples. Layers of umami build to a lingering savoury and spicy finish reminiscent of black pepper. A superb introduction to the Kimoto style.
Grade: Junmai (Kimoto)
Brewery: Izumibashi
Region: Kanagawa
Rice polishing: 65%
Try pairing me with grilled sardines
Product Details
Rice variety: Yamadanishiki
Sweet or dry: Medium
Acidity: 1.5
Sake Meter Value +6
Amino Acid : 1.5
Food Pairing: Grilled sardines, vegetable tempura, gyoza or dumplings, rich ramen, katsu curry
Serving temp: Chilled to warm (25℃)
Dietary: No sulfites, no preservatives. vegetarian, vegan
Size: 720ml | ABV: 15%
In 3 words: Clean, Rich & Silky
Rich, expressive flavour, genteel clarity and balance—these are the characteristics of sakes from Sohomare, established by the Kono family in 1872. This contemporary rendition of old kimoto style, achieved through careful blending and ageing, is quite unique. Soft yet poised at first sip, then body and flavour depth—all enhanced by a subdued, elegant aroma.
Grade: Kimoto Junmai Daiginjo
Brewery: Sohomare
Region: Tochigi
Rice polishing: 45%
Size: 360ml | ABV: 14%
In 3 words: Savoury, honey & umami
Another unique brew from Tamagawa, ‘Time Machine’ is produced following a method first recorded in 1712 that delivers tons of umami, natural organic acids and sugars. The aroma smacks you with syrupy molasses and dried apricots, Then the amber, umami-laden nectar packs an eye-brow raising punch that drinks like a fine dessert wine and demands a quality blue cheese plate to match.
Grade: Junmai Kimoto
Brewery: Kinoshita
Region: Kyoto
Rice polishing: 88%
Size: 640ml | ABV: 15%
In 3 words: Earthy, dairy, smooth
An easy-drinking Ginjo - all smooth and silky. The Kimoto method brings out the flavour of umami and the dry, full body ends with a nice clean finish that leaves you wanting more.
Grade: Kimoto Ginjo
Brewery: Takara
Region: Hyogo
Rice polishing: 60%
Size: 720ml | ABV: 16%
In 3 words: Soft, fruity & mellow
Known as Black Dragonfly, this is a powerful, rich Junmaï Kimoto, with lightly smoky, cereal notes, as well as hints of citrus fruit and pineapple. The palate is dry and lactic, leading to a complex notes of dark chocolate, roasted hazelnuts, and baked apples. Layers of umami build to a lingering savoury and spicy finish reminiscent of black pepper. A superb introduction to the Kimoto style.
Grade: Junmai (Kimoto)
Brewery: Izumibashi
Region: Kanagawa
Rice polishing: 65%
Size: 720ml | ABV: 1%
In 3 words: Crisp, flavourful & punchy
Contemporary rendition of ancient kimoto style. Soulfully drinkable with plenty of acidity and ample umami — all in perfect harmony. Made with Yamadanishiki, Japan’s finest sake-brewing rice.
Grade: Kimoto Junmai Daiginjo
Brewery: Sohomare
Region: Tochigi
Rice polishing: 50%
Size: 640ml | ABV: 15%
In 3 words: Umami, acidity, sweetness
This clear and bright Junmai is a beautiful celebration of the traditional Kimoto brewing style. A master of transformation, its profile shifts dramatically with temperature, making it a reliable and versatile partner for both Japanese and Western cuisine.
When chilled, the sake is subtle and nuanced. It greets you with a transparent, clean swirl and delicate aromas of vanilla, melon, and stone fruit. On the palate, expect a medium-bodied, "bready" flavor with an oily mouthfeel and a short, crisp finish.
As it warms to room temperature or is served with gentle heat, the Kimoto technique truly shines. Warming coaxes out deeper, earthy aromas and savory notes of buttered rice, creamy cheese, and spice, balanced by a pleasant apple-like tanginess. The heat sharpens the alcohol slightly, creating a bold, acidic structure that holds up remarkably well against rich or salty foods.
Grade: Junmai (Kimoto)
Brewery: Shirakabegura (Takara)
Region: Nada, Hyogo
Rice polishing: 70%
Size: 1800ml | ABV: 15%
In 3 words: Umami and sweetness
A beautiful of the kimoto brewing style, this clear and bright, Junmai is traditionally served warm to bring out its earthy, savoury aromas and flavours of apple, creamy cheese, and spice.. Chilling creates lighter, delicately nuanced aromas of vanilla, flowers, stone fruit and melon.
Grade: Junmai (Kimoto)
Brewery: Shirakabegura (Takara)
Region: Nada, Hyogo
Rice polishing: 70%
Size: 720ml | ABV: 15%
In 3 words: Food-friendly umami
2018 “Sake Brewer of the Year”, Hatsumago are recognised as masters of the traditional Kimoto method of sake brewing. All that skill is on show with this elegant, umami-packed Honjozo. With a lightly-spiced aroma, softness and acidity on the pallete, this is a dream to pair with a wide range of food.
Grade: Honjozo (Kimoto)
Award: International Wine Challenge 2018 (Gold)
Brewery: Hatsumago
Region: Yamagata
Rice polishing: 60%