松之司 甕 生酛纯米酒

Matsunotsukasa Kame Kimoto Junmaishu is a pure-rice sake made with the traditional kimoto starter method, a labor-intensive process where brewery workers use wooden poles to mash steamed rice and koji into a paste, allowing naturally occurring lactic bacteria to develop the fermentation environment without the modern addition of manufactured lactic acid. Matsuse Shuzo in Shiga stores the kimoto mash in large clay kame jars, honoring centuries-old practice, to build the rich, complex yeast colony that gives this sake its deeper umami, elevated acidity, and earthy, layered texture. The result is a sake of notable depth and aging potential.