This sake, personally brewed by Singapore’s first Sake Samurai Adrian Goh in Niigata’s Gakkogura brewery, is a delicious example of a highly polished kimoto style sake. Using the traditional kimoto method that typically yields a rich and robust sake, Adrian brewed with “henpei” rice – flat polished to under 30% – to produce a clean tasting sake that is fruity on the palate, revealing delicate lychee aromas and musky notes of peaches and nectarines. Light spices, chrysanthemum and hinoki flavours add to its complexity.
 
Kimoto style sake brewing was the dominating style of brewing since the 1600s. It had since been usurped by the quicker and easier sokujo style, but is making a comeback as it creates rich and complex sakes with more acidity.

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