KITAJIMA Natural I

Founded in 1805 in Shiga prefecture, Kitajima sakes are balanced and elegant, yet structured and committed. These natural, terroir-based sakes let you experience the unique aromatic depth of sake. Kitajima brings to natural sake the production techniques acquired over the brewery's long history. Made from Wataribune rice, a local variety from the Shiga region, this cuvée is both powerful and delicate, sophisticated yet rustic. On tasting, it progressively shows different faces, in a succession of cereal notes (wheat, rice), fermentative notes (mushrooms, sourdough). Its elegant acidity, typical of the Kimoto method, offers a lovely finish.