Asagi bunsei5nen Kimoto homnama Cho usunigori

Asahikawa Shuzo revives the labor-intensive kimoto brewing method for this unpasteurized, lightly cloudy sake, using Yamasake 4, a rice variety developed for Yamagata's high-altitude farming conditions, polished to 58%. The kimoto process employs naturally occurring lactic acid bacteria to build a complex fermentation starter, resulting in a sake with layers of umami and characteristic tangy depth.