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The kimoto method relies on ambient organisms to build up the acidity of the starter (shubo) to a point that the yeast, to be used in fermentation, can flourish. While traditionally made by teams of workers working in tandem to grinding rice with poles, Kura has made their annual kimoto production a community event, as visitors to the brewery grind the rice themselves using sanitized rubber boots! Notes of oat, and brown spices. Peppery, velvety, medium body with a dry finish.
Pairs well with lighter dishes such as beet salad, caprese, and goat cheese. This is a Nama Chozo Sake which means it has undergone only one intial pasteurization and not the 'traditional' second allowing for a more robust flavourful sake experience.

Region: New York, USA

Quality Grade: Junmai 

Seimaibuai: Various

Nihonshu-Do: 0.0

Rice: Calrose

Alcohol: 17.4%