Minowamon Kimoto Junmai Daiginjou

If you are into something, you are likely to have a great find.
Of course it's because you are searching for it with a keen eye, but I also feel like that the good luck has drawn into by enthusiasm.    

We've been into sake recently and this is what we found.
Daishichi Minowamon Kimoto Junmai Daiginjou.

There were fruity aromas and flavors of Ginjo, and also richness from Kimoto.
I could taste the freshness and the richness at the same time.
Very good sake.

Kimoto is a traditional way to produce a fermentation starter.
Steamed rice and Koji are pounded to create lactic acid to give safe environment for yeast to grow. This is very labor intensive and done in cold environment, and its reward is the interesting rich flavor.

We had this with Niku-jaga (Japanese style beef and potato stew).
The sake was really good with beef flavor.