Shichihonyari
Muu Kimoto

In the second year of returning to the kimoto method, the intention arose naturally to brew kimoto using Tamasakae rice grown without the use of pesticides or synthetic fertilizers. Since 2018, this sake has been crafted with such chemical-free rice, combining the gentle softness inherent to this approach with the layered richness and depth that emerge from the slow fermentation of naturally occurring lactic acid bacteria.