Yoshimura-Hideo Shoten | Junmai Kimoto
Kurumazaka Kimoto
This sake tells the story of the patient growth of a traditional brewery like Yoshimura Hideo. The rice is grown entirely organically by the brewing team themselves and carefully selected for its quality. With the centuries-old Kimoto brewing method, a slow, natural fermentation begins, giving the flavor depth and complexity. Part of the fermentation takes place in cedarwood barrels, after which the sake matures in the brewery for four years following pressing, slowly developing into something truly special. The result is a rich and nuanced character, where a soft, inviting umami goes hand in hand with subtle, refined fruitiness.
Sake type: Junmai Kimoto
Rice type: Gohyakumangoku
Polishing: 65%
Alcohol percentage: 16.5%
Prefecture: Wakayama
Content: 720 ml
Tasting notes: The nose is rich with aromas of popped rice and mushrooms, leading to a smooth and clean finish.
Recommended pairing: Beef stew with red wine and thyme
Grilled duck with orange sauce and red pepper flakes
Nimono-style simmered mushrooms and vegetables with soy sauce
Serving temperature:
Founded in 1915 in Wakayama Prefecture, Hideo Shoten Brewery carries over a century of sake-making heritage. Today, this legacy is shaped by Tōji Akiko Fujita, one of the few female master brewers in Japan. The sake is exceptional and one-of-a-kind thanks to her clear vision. She brews with respect for nature and, above all, ages every bottle. The characteristics: high in natural umami, dry, clean, and crisp.