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Introduction

Kimoto is an even older brewing method than Yamahai, in which yeast is cultivated under acidic conditions by mashing rice and water together to make a lactic acid fermentation process that incorporates naturally occurring lactic acid bacteria. The taste produced by the yeast that survived the fierce competition for survival is characterized by strength and a thick core, with a crisp, sharp finish. The sake rice used is "Shiga Wataribune No. 6" which is from the father line of Yamadanishiki and originated in Shiga Prefecture.

Tasting and Pairing

Body

full body

medium body

light body

Grain
Classic style

Flavor

Fruit
Modern style

Classic-Rich

Modern-Rich

Classic-Medium

Modern-Medium

Classic-Light

Modern-Light

This Kimoto-method sake, using "Shiga Wataribune No. 6" rice, offers a strong, full-bodied taste with a crisp, sharp finish, born from a competitive lactic acid fermentation process.

Food Pairing

Cold sake: Grilled sweetfish, roasted venison, sweetened crucian carp, etc.

Hot sake: Botan hotpot, roasted duck, sukiyaki of Omi beef, etc.

Best served at

Cold sake: 10-15℃, Hot sake: 55℃

Best served in

Large unglazed standing sake cup

Specifications

Alcohol

17.5

%

Polishing Ratio

60

%

Rice

Shiga Wataribune No. 6 (contract rice grown in Shiga Prefecture)

Water

Aichi River subsoil water

Retail Price

¥1,640 (720ml), ¥3,080 (1800ml)

Prizes & Awards

Other Sake from Hata Brewery

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The Brewery

"Daijiro" is a premium Junmai-style sake named after its founder and current head brewer. Originally known as Kiryouyoshi, the brand aimed to attract a select clientele, and it has succeeded with an increasing number of devotees appreciating its rich and deep flavor. Although Daijiro Hata initially hesitated to use his name, he now focuses on creating exceptional sake that reflects his craftsmanship.

Brewery Name

Hata Brewery

Founded

1914

Generation

Location

1410 Owakichō, Higashiomi, Shiga 527-0091

Brewmaster

Daijiro Hata

President

Daijiro Hata

Resources

None

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