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

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Sawanotsuru “Plum Sake”

An annual tradition
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Kikumasamune “Taru” Junmai, with a ceramic guinomi cup, served with smoked beef
Junmai

Kikumasamune “Taru”

Like sitting in a Japanese cedar forest
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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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Daishichi “Kimoto” Plum

Ume fruit perfection
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Dispel your inner demons with Makiri
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A timeless taste born from tradition
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Hatsumago “Junmai Daiginjo”
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An explosive twist on classic taste
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Daishichi “Minowamon,” standing in front of a product box
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Aged and elegant
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Daishichi “Kimoto” Honjozo
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Boundless potential
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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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Hanagaki “Kimoto”

Warms your soul like gentle sunlight
$52.00
Daishichi “Kimoto” Junmai Classic
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Daishichi “Kimoto” Junmai Classic

Ultimate expression of classic “kimoto”
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A drop of heaven
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Umami to the max
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Sohomare “Karakuchi”
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Dry sake with Sohomare sophistication
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Shotoku “Junmai Daiginjo” Kimoto
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Shotoku “Junmai Daiginjo” Kimoto

A dream come true
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Sold out
Daishichi “Shoka”
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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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Chogetsu “Clear Moon”
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Soft as moonlight
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Complex flavors to enjoy in different ways
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