Yamagata Masamune 1898 Kimoto
Established in 1898, this prestigious brewery is located in the Yamagata Prefecture, regionally famous for its sake making. Yamagata Masamune sakes are brewed with hard water that results in a crisp, sharp finish. In 2018, a rice-growing company, “Mitobe Inazo,” was incorporated, allowing them to brew the sakes with their own rice.
This sake is made from Omachi rice from Akaiwa region. Kimoto is the traditional method of sake brewing where no lactic acid is introduced into the fermentation process in order to cultivate yeast. Kimoto allows for the sake to naturally develop lactic acid on its own. This causes the Kimoto to be fuller, more complex and richer. Serve chilled to enhance acidity. Serve warmed to bring out sweetness and umami.