Kimoto

Orthodox brewing with stirring

Kimoto is a traditional style of brewing that’s been around for centuries. It involves the laborious process of pulverizing the rice manually using long, oar-shaped poles when starting the yeast starter. Unlike the modern “sokujo” method that adds lactic acid directly to the yeast starter, kimoto relies on ambient bacteria that builds up the lactic acid naturally. This yeast starter process takes about four weeks, compared to the modern method

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Sawanotsuru “Plum Sake”
Other

Sawanotsuru “Plum Sake”

An annual tradition
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Sawanotsuru “Jitsuraku”
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Sawanotsuru “Jitsuraku”

The salt of the Earth
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Kikumasamune “Taru” Junmai, with a ceramic guinomi cup, served with smoked beef
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Like sitting in a Japanese cedar forest
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Yuho “Rhythm of the Centuries”
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Born from ancient techniques
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Tamagawa “Time Machine” 1712
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Made to pair with ice cream
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Hatsumago “Junmai”
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A timeless taste born from tradition
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Makiri “Ex Dry”
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Dispel your inner demons with Makiri
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Hatsumago “Junmai Daiginjo”
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Hatsumago “Junmai Daiginjo”

An explosive twist on classic taste
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Shirakabegura “Kimoto Junmai”
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Complex, balanced and velvety
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Hanagaki “Kimoto”
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Warms your soul like gentle sunlight
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Daishichi “Kimoto” Honjozo
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Boundless potential
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Daishichi “Kimoto” Plum
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Daishichi “Kimoto” Plum

Ume fruit perfection
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Daishichi “Minowamon”
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Aged and elegant
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Sawanotsuru “Minume”
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Umami to the max
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Daishichi "Kimoto" Junmai Classic
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Ultimate expression of classic “kimoto”
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Sohomare “Karakuchi”
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Sohomare “Karakuchi”

Dry sake with Sohomare sophistication
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Yano “Umami” Aged Kimoto Junmai
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Umami-mania
$45.00
Shotoku “Junmai Daiginjo” Kimoto
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A dream come true
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A drop of heaven
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Like a swirling wind
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Daishichi “Shoka”
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Daishichi “Shoka”

Sake for heroes
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Dewanoyuki “Yuki”
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Pure as snow and tasty as ever
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Taiheizan “Tenko 20” Heavenly Grace Junmai Daiginjo, standing in front of a product box
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Soars to new heights
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Karaku “Tokubetsu Junmai” Kimoto
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Holds hidden strength
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