Kimoto

Kimoto is a traditional Japanese method of producing sake, a rice wine, characterized by a unique fermentation technique. It involves creating a mash called "moromi" where yeast and lactic acid bacteria are actively cultivated and mixed multiple times each day over several days. This process encourages a strong reaction between the yeast and bacteria, resulting in a complex, rich flavor profile with enhanced depth and aroma. Kimoto is known for its meticulousness and labor-intensive nature, leading to sake with a robust character and often higher acidity compared to other methods.