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LCBO Amabuki Kimoto Junmai Daiginjo Sake | Erin Mills Town Centre
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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. 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. 720 mL bottle
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. 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. 720 mL bottle
