A kimoto junmai ginjo released as hiyaoroshi, meaning it was fire-pasteurized once in spring and aged through summer before autumn release. Takeshige Honke Shuzo in Saku, Nagano has practiced kimoto brewing since its founding, a labor-intensive method that relies on naturally occurring lactic acid bacteria to develop the yeast starter. The kimoto base contributes a deepened umami and a rounded texture that mellows further through summer maturation.
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