Kimoto Ginjo Junmai Suiryu
Light and long-lasting. So smooth you'll wonder if it's really a sake made using a kimoto yeast starter. Delicately sweet, with a crisp, clean flavor.
Kimoto Junmai
This dry sake has a nice tang with just a hint of sweetness and umami. Your palette will be pleasantly surprised.
Kubo Honke Brewery
Kubo Honke Brewery is located in Ouda-cho, Nara Prefecture, an area known as the "hills of Akino" where the famous poet Kakinomoto Hitomaro wrote this poem long, long ago: Watching as the dawnRadiates its prism colorsOver the eastern plainI glance behind and find the moonSinking down into the west.
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Ouda is also the turnoff point for the Kumano Ancient Road and the Ise Road, both of which have been designated as World Heritage sites. The brewery was established here in 1702, where it has been operating for more than 300 years.
This year, the brewery revived its classic method of sake brewing using kimoto yeast starter. Kimoto brewing is a distinctive brewing technique in which the natural yeast is drawn into the yeast starter (moto) through the process of mashing rice (yamaoroshi). Kimoto brewing requires nearly a month to prepare the yeast starter, but a fast-developing starter can be completed in about two weeks. This time difference produces unique chains of microorganisms that enable the production of incredible sakes.
Kubo Honke's sake can be enjoyed warmed, of course, but in warmer weather it is best served over ice.
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