Amabuki Kimoto Junmai Daiginjo Sake
$41.95 720 mL
Sugar Content
0.01 g/L
Bone Dry (< 1 g/L)
Amabuki Kimoto Junmai Daiginjo Sake has 0.01 g/L of residual sugar (Bone Dry) — effectively no sugar.
Product Details
Amabuki Shuzo was founded in 1688. This sake was made using rhododendron yeast in a labour-intensive traditional method called kimoto. The result is a robust, opulent sake that can be served chilled, room temperature or warmed and will pair with dishes such as chicken teriyaki and spiced pork.
More Details
| Alcohol/Vol | 16% |
|---|---|
| Made In | Other |
| Sugar Content | 0.01 g/L |
| Sweetness Descriptor | Bone Dry (< 1 g/L) |
| Volume | 720 mL |
| LCBO # | 48870 |
How It Compares
The closest Sake & Rice Wine to Amabuki Kimoto Junmai Daiginjo Sake by sugar — a step drier and a step sweeter.
| Product | Sugar | Sweetness |
|---|---|---|
| Amabuki Omachi Nama Junmai Ginjo Sake | 0.01 g/L | Bone Dry |
| Amabuki Shuzo Kyoto Matcha Yuzu Sake Liqueur | 0.01 g/L | Bone Dry |
| Daiginjo Kitaakita Sake | 0.01 g/L | Bone Dry |
| Dewazakura Oka Ginjo Sake | 0.01 g/L | Bone Dry |
| Hakutsuru Excellent Junmai | 0.01 g/L | Bone Dry |
| Hakutsuru Tokubetsu Junmai Yamada Nishiki | 0.01 g/L | Bone Dry |