Akita prefecture
This sake debuted back in 1989, and uses the “Akita Kimoto Method” to achieve its surprisingly mellow feel. The kimoto method itself fell out of style for a while, but Kodama Brewing Company spent 10 years inventing their own way to make it work. Thanks to their diligence, we now get to enjoy this sake’s thick, rich sake! Definitely food friendly and goes hand in hand with bold dishes.
Taiheizan is made in Akita prefecture in the Tohoku region.
Dried Fruit
Chestnuts
Cedar
Seafood
Meat
Cheese
Kodama Brewing Company
Founded in 1879 as soy sauce and miso producer, Kodama Brewing Company started brewing sake in 1913. They are one of the few sake breweries in Japan who is still producing both miso and soy sauce today. “Tradition and Innovation from Akita” is their motto, and their vast leadership and achievements throughout their history are evident in the numerous innovations and accolades — the invention of new modified “Akita Kimoto Method” being one of them. Low-temperature fermentation utilizing the colder climate creates aromatic sake with smooth texture and complexity that is both nostalgic and refined.
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