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Description
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.
Specifications
CategoryJunmai
RegionNara
BreweryKK Kubohonkeshuzo
BrandHatsugasumi
RiceYamada Nishiki, Akitsuho
Polish Ratio65%
Flavor Profile
Sweet
Dry
Light
Full
Crisp
Rich
Low Acid
High Acid
Smooth
Complex
Sake TypeWhat is Junmai?
Pure rice sake with rich umami depth — the everyday staple of Japan.
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Food type guide
General guidance on food categories that tend to suit this style🥇
Yakitori (Salt)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥈
Shabu-shabu
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
🥉
Mixed Hot Pot
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
4
Chawanmushi
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
5
Green Curry
Spicy
★★★★☆
Light body refreshes the palate
6
Yakitori (Tare)
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
7
Simmered Fish
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine
8
Oden
Japanese
★★★★☆
Traditional balance ideal for Japanese cuisine