Kimoto method and the kotobuki tsunodaru (ceremonial barrel) format distinguish this tokubetsu junmai from Asahikawa, where Otokoyama has long practiced traditional starter preparation. The labor-intensive kimoto process encourages complex natural lactic acid development, deepening body and giving a mellow dry finish suitable for both chilled and warmed service.
Pure rice sake with rich umami depth — the everyday staple of Japan.
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