Kimoto

The Ancient Way

The oldest sake-brewing method in use today. Instead of the modern practice of adding lactic acid to create an ideal environment for sake yeast, it uses friendly microorganisms to produce it naturally. This takes two weeks longer, and results in sake with more depth and complexity.

sohomare-kimoto-junmai-daiginjo

Sohomare “Kimoto Junmai Daiginjo”

sohomare-tokubetsu-kimoto

Sohomare “Tokubetsu Kimoto”

tamagawa-time-machine

Tamagawa “Time Machine”

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