Kimoto sake is a traditional shubo method and the most famous type of kimoto-kei shubo. It developed around the year 1700.
Kimoto uses the laborious yamaoroshi (山卸し) method with heavy mash-mixing with oar-like paddles (kai). Mixing takes place over ten to twelve hours. And it’s usually broken up into three sessions. Traditional songs help the brewers stay in rhythm and keep track of the time.
Low temperatures are also necessary to prevent spoilage. And after 25-30 days, the mash is complete.
Because it’s so hard to make, kimoto makes up about 1% of all sake. Its relative yamahai is more common.
What Does Kimoto Sake Taste Like?
Kimoto sake usually tastes rich and earthy. It can have a gamey flavor too. And typically, both acidity and sweetness are elevated.
Kimoto often tastes great served warm or cold. And it is very food-friendly.
Popular Kimoto Sake Brands
Daishichi is perhaps the most famous producer of kimoto-style sake. But other well-known breweries using the method include Suehiro, Sohomare, Kurosawa, Yuho, and Taiheizan.