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Description
The kimoto method defines this ginjo, a slow, traditional brewing style in which lactic acid bacteria are cultivated by hand rather than added commercially. It comes from the Tajima region, home to one of Japan's few breweries still practicing both kimoto and yamahai methods, founded during the Kyoho era in the early 1700s.
Specifications
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Ginjo?
Light and fragrant with delicate floral and fruit aromas.
Learn more about GinjoWhere to Buy
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Reviews
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Kasumitsuru Co., Ltd.
Im zehnten Jahr der Kyoho-Ära gegründet, wird die Brauerei heute vom aktuellen Präsidenten in der neunten Generation geführt. Sie ist die einzige Brauerei, die in der Heimat von Tajima Mori verblieben ist. Ihre im ganzen Land seltene Spezialität wird nach den Methoden kimoto oder yamahai bereitet.
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Pairings
Food type guide
General guidance on food categories that tend to suit this style🥇
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Traditional balance ideal for Japanese cuisine
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Soy Milk Hot Pot
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7
Green Curry
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★★★★☆
Light body refreshes the palate
8
Yakitori (Tare)
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★★★★☆
Traditional balance ideal for Japanese cuisine