Kimoto is one of the most traditional ways of preparing the starter mash for sake. The Moriki's place the steamed rice, kōji and water into a small tub and at then at midnight they start the process known as ‘yama-oroshi’ where 3 people vigorously mash the ingredients with long bamboo poles for 1 continuous hour or 300 passes through the mix. Then at 2:30am they repeat the same process for 1 hour or 300 times. The final mashing occurs at 5am where they mash 100 times. The yama-oroshi starts at midnight after the ingredients have been together for a particular length of time and also because it is the coldest part of the day....Over the following weeks naturally occurring lactic acid bacteria will enter the mash which will produce the required lactic acid that protects the sake from spoiling from unwanted bacteria. The total time for brewing sake in the Kimoto method is about 4 weeks, around 2 weeks longer than the modern sokujo method. - Black Market Sake
Rich and robust yet with fresh aromas, pears and spice on the palate run into a long and delicate finish. Great with richer foods.