Hinoshitamusou Kimotojunmai60 Kyokaihachigokobo

Saito no Shizuku rice polished to 60% is fermented using the traditional kimoto method alongside Kyokai No. 8 yeast, producing a junmai with deeper structure and lactic complexity than the brewery's standard lines. Kimoto fermentation builds acidity naturally, creating a layered sake with backbone suited to warming.