Hatsugasumi Kimotojunmai is a pure rice sake produced using the traditional kimoto method at Kubohonkeshuzo in Nara Prefecture, a technique requiring brewers to manually pound the starter mash to cultivate natural lactic acid bacteria. The kimoto process, which predates the modern sokujo method by centuries, produces a more complex, layered sake with pronounced acidity and umami. Nara's deep brewing heritage makes it a fitting region for this labor-intensive classical production method.
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