くぅThis is a raw version of our standard "Hiran 65". Kimoto" is a traditional technique from the Edo period.
It is a method of brewing sake from lactic acid bacteria in the brewery.
It takes more than twice as long to brew as the modern technique.
Sake made using the kimoto method is characterized by the absence of all additives, the strength of the yeast, and the ability to ferment at low temperatures for a long period of time without losing alcohol.
It is a food sake with the same mild aroma, acidity, and crisp aftertaste as the conventional Hiran 65.
It can be enjoyed in a wide range of temperatures, from cold sake to hot sake, so it can be enjoyed in a variety of situations." (From Tomozoe's website)
I bought this sake when I saw it at a liquor store and thought I had never had Nagasaki sake before.
It is a light sweet sake, but I think it is a good food sake with a particularly refreshing sweet taste. Sake is a wonderful once-in-a-lifetime encounter.
I just checked and it was the third sake from Nagasaki.... Oops.
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