Kasumitsuru Kimoto Junmai Daiginjo Fukutiya Oukyo

Kasumitsuru Kimoto Junmai Daiginjo Fukutiya Oukyo is a junmai daiginjo from Kasumitsuru in Hyogo Prefecture, brewed using the kimoto method, the oldest and most labor-intensive traditional starter technique that involves hand-mashing rice to encourage natural lactic acid development. The Fukutiya Oukyo designation references a classical cultural collaboration, combining kimoto's deep, layered umami with daiginjo-level polish and purity.