Sake

Sempuku Shinriki

Kimoto Junmai, 72cl

Hiroshima

Sempuku Shinriki

The use of the traditional Kimoto method and lightly polished Shinriki rice gives us a dense mouthfeel with robust flavors that combine richness, sweetness, acidity, and bitterness. The nose, slightly bittersweet, is complex and combines aromas of ripe fruit with a bouquet close to almond.

The kimoto method is one of the oldest and most traditional and orthodox ways of preparing sake. The first yeast cultivation, in a small tank before fermentation in a large tank, is called moto or shubo. In the case of the kimoto method, there is a struggle for the survival of natural microbes, a complex process that requires a high degree of skill and takes three times longer than usual. The result is excellent, very pure, and powerful yeast.

A powerful sake to be discovered at different temperature ranges, from chilled to 45°C.

Allergens information

Contains sulphites.

Miyake Honten

The Miyake Honten house was founded in 1856 in the city of Kure, a former center of naval industry in Japan.

Having started producing sake in 1902, it received high recognition in the 1920s for the quality of its products, which managed to withstand over 220 days of cruising and several crossings of the equator without any alteration.

In the 1930s, it became one of the most important sake houses in Japan. With the Sempuku brand, its sake continues to be a reference today, under the watchful eye of its owner, Mr. Miyake.