木
元
/kee-moh-toh/
Kimoto uses one of the oldest brewing methods in Japan, involving manual mashing to encourage natural fermentation. The result is a sake with rich, full-bodied flavour and distinct umami notes. It complements the hearty flavours of Takoyaki, Osaka’s beloved octopus-filled street food, which balances well with the sake’s complexity.
Rich, flavourful and hearty seafood
The “Kimoto Method” yields one of the richest and most complex sake flavours.
The Kimoto method has seen a resurgence amongst sake brewers, as it traditional craftsmanship contributes to a very unique flavour profile.
Choose Kimoto to complement hearty dishes like octopus or monkfish with strong accompanying flavours.
