Made with black koji instead of yellow. Explore the deep, rich, almost salty flavors from the 90% polished highest grade Yamadanishiki. Fermented at 3C. Winner 2023 Kura Master Platinum (black koji). Smells of fresh shiitake, king oyster mushroom and black vinegar with a hint of plum. Too smell dark brown caramel flan, the creaminess coming from the Kimoto. The palate is chocolate mousse. Finishes with mangosteen and vanilla buttercream.
