Umami / Earthy

A lot of sake made with any of the three traditional brewing methods -- bodaimoto, kimoto, or yamahai -- tend to have varying degrees of umami. This section includes these styles, but also invites in other styles like tarusake, or sake that spends time with cedar barrels, or namazake, or unpasteurized sake. Some are light and subtle, others are a bit more bold, but almost all are really great at all temperatures, especially warm.

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