Hatsumago Kimoto junmaishu

Tohoku Meijo was founded in 1893 in Sakata, a historic port city at the mouth of the Mogami River in Yamagata Prefecture, and has specialized in the classical kimoto method for over 100 years. Kimoto is a labor-intensive lactic acid starter technique in which workers physically paddle the mash rather than relying on added lactic acid, producing sake with deeper umami and a characteristic savory, complex profile. Tohoku Meijo won Sake Brewery of the Year at the International Wine Challenge in 2018, a recognition that placed Hatsumago firmly in the global premium sake conversation. The Kimoto Junmaishu is a low-aroma, food-driven expression with medium body and notes of raspberry and cinnamon, finishing cleanly dry.