Kiku-Masamune Kimoto Chrysanthemum
Prefecture: hyogo rice: gohyakumangoku e rice milling: grade: 73% junmai smv: +4.5 1.7 acidity: pairing: rich flavored dishes this rare kimoto method of making sake requires double the time for fermentation, as lactic acid isn't added to speed up the process. Longer fermentation = more flavor smooth with a nutty, rich and almost buttery taste.
Kikusui Junmai Ginjo
Prefecture: niigata prefect rice: gohyakumangoku rice: rice milling: 55% rice m grade: junmai ginjo grad smv: +1 smv acidity: 1.4 aci pairing: tempura, fruit salad pa fermented for an extended period at low temperature, this sake is a true representation of northern sake (elegant aromas & a light palate). Notes of mandarin oranges, ginger & a clean spicy finish.
Ryujin Kakushi Ginjo Namachozo Dragon God
Prefecture: gunma gobyakumangoku rice: rice milling: 55% grade: ginjo, nama, genshu smv: acidity: 2 1.3 pairing sashimi, unagi, noodles named "dragon god" after the famous water it uses, this unpasteurized and undiluted sake ranks amongst the best fresh and fruit forward with a plush & creamy-like mouth-feel
The Ototo Denver Menu offers a vibrant, modern approach to Japanese dining, focusing on fresh ingredients and bold flavors. Whether you’re craving delicate sushi rolls, sizzling robata skewers, or flavorful ramen, Ototo presents an exciting array of dishes that cater to all tastes. The menu boasts a variety of options, from perfectly seared sashimi to warm, comforting bowls of udon. If you’re in the mood for something unique, try one of their signature specialty rolls, crafted with precision and creativity. The drink menu is equally impressive, featuring an array of cocktails, sake, and Japanese-inspired beverages to perfectly complement your meal. No matter what you choose, you’re in for a memorable culinary experience that highlights the best of traditional and contemporary Japanese cuisine.