Serve in a Stemless Wine Glass
Kimoto Junmai Sake follows the production rules for Junmai (sake made from water, koji, yeast, rice, and nothing more) but uses a traditional brewing technique of creating the yeast starter mash. The Kimoto method is very labor intensive and requires twice as much time in comparison to modern methods to complete the yeast starter. This method is still used by some breweries today, and results in a more robust, wilder and gamier sake.