Kimoto Sake

Originating from the Hyogo region, in the heart of a terroir renowned for sake rice cultivation, this Kimoto Junmai Ginjo benefits from a contrasting climate of hot summers and cold winters, conducive to the slow and even maturation of the grains. The well-drained soils and abundance of pure groundwater provide ideal conditions for obtaining dense and homogeneous rice, perfect for precise fermentation. This natural environment contributes to the balance between freshness, structure, and aromatic expression of this sake.

Made using the traditional Kimoto method, this sake relies on a long and meticulous process of starting the yeast culture, promoting the natural development of yeasts and lactic acid bacteria. The rice, carefully polished to the ginjo level, is fermented at low temperatures to preserve the aromatic finesse and purity of the flavor profile. The absence of added alcohol and the attention paid to the brewing and maturation stages aim to precisely express the texture and depth characteristic of this junmai style.

This sake reveals notes of crisp green apple , juicy pear , and delicate white flowers , supported by hints of cooked rice and a subtle nuance of toasted hazelnut . On the palate, the texture is both silky and full-bodied , carried by a crisp acidity that lengthens the finish. A light umami sensation and a touch of minerality add depth and precision, offering a harmonious and lingering tasting experience.

The history of sake in Japan is part of a millennia-old narrative, intimately linked to rice cultivation and Shinto rituals. As early as the 3rd century, the first rice fermentations, known as kuchikami no sake, relied on priestesses chewing the grains, thus releasing the enzymes necessary to transform starch into sugar. Over time, agricultural advancements and brewing techniques from China refined production, giving rise to unique parallel fermentation methods. During the Heian period, sake became a central element of imperial and religious ceremonies, a symbol of purity and the union between gods and humans. During the Edo and Meiji periods, improvements in yeast, mastery of rice polishing, and nationwide distribution transformed sake into a popular beverage, deeply rooted in the daily and festive life of Japan. Meanwhile, other fermented or distilled beverages emerged, such as shōchū and awamori, originating from southern terroirs and influenced by foreign cultures. Today, sake continues to reinvent itself: a blend of tradition and modernity, it reflects the diversity of climates, rice varieties, and regional expertise, while embodying the welcoming spirit of Japan.