When sake breweries label the styles of their products, they use terms that can compound together to describe
the production method in greater detail. The term Junmai is comprised of two kanji meaning “pure rice.” Junmai
sakes may only use the four principle sake ingredients of rice, water, yeast and koji. Kimoto refers to a very
special and historic method of preparing the fermentation starter. In Kimoto method brewing, the fermentation
starter is mashed with wooden poles for weeks as a technique for generating a protective amount of lactic acid
that shields the brew from harmful bacteria. It is very labor intensive and risky, but it yields expressive sakes that
can even hold up to aging under the right conditions. Therefore, this sake uses no outside ingredients, and is
produced in the Kimoto method.
DAISHICHI JUNMAI KIMOTO “CLASSIC” SAKE 72CL
“Kimoto” refers to the yeast starter used to ferment this saké. Some argue that this original method used to ferment the brew results in a deep, rich saké with more ripe flavors than acidity – and we tend to agree with them..
Polish Rate: 65%
Sake Meter Value: +4
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