KITAJIMA Natural III

Despite its uncompromising traditional craftsmanship—combining a low rice polishing ratio with Kimoto fermentation using indigenous yeasts and no added cultured yeast—this sake delights from the very first sip with its remarkable smoothness. It reveals the rich, savoury character of the rice, supported by a lively, refined, and beautifully structured acidity. The palate is silky and fluid, allowing its natural flavours to unfold gradually and inviting a slow, contemplative tasting experience. The finish, marked by the traditional Kimoto method, lingers with elegance, offering captivating depth and impressive aromatic complexity. Serving recommendation While enjoyable chilled, this sake truly comes into its own at room temperature (from 15°C / 59°F) or gently warmed (okan). As it warms, the texture becomes even softer and the umami deepens, creating an irresistibly rounded palate. Yamada Nishiki – 80% polishing | Kimoto | Indigenous yeasts