Wednesday Lessons 2/1/23 Kimoto: Traditional Brewing
WEDNESDAY LESSONS 2/1/23 Kimoto: Traditional Brewing
Honda Shoten Tatsuriki Kimoto Tokubetsu Junmai $24 w/ class credit ($29)
- Hyogo Prefecture - Very terroir-focused brewery, intimately involved in rice growing and soil research. - 65% polish organic “Toku A” Hyogo Yamadanishiki rice from Miki & Kato cities, Yeast #9, acidity 1.7, 16% ABV, muroka (unfined) cool fermentation and tsuki-haze koji, aged 1 year at cold temperatures. - Top Gold Honor in the National Warm Sake Contest (pre 2012)
Kodama Jozo Taiheizan Junmai $27 w/ class credit ($32)
- Akita Prefecture - Served warm. “Akita Kimoto Method” - 59% polish Miyamanishiki (local), acidity 1.7, SMV +3, proprietary yeast (AK-1 derivative)
Kodama Jozo Chogetsu Junmai Ginjo “Clear Moon” $31 w/ class credit ($36)
- Akita Prefecture - Served chilled. “Akita Kimoto Method.” Delicate aromatics and vinous acidity. - 55% polish Akita Sake Komachi (local), acidity 1.6, SMV +1, yeast #1701, cool fermentation, tsuki-haze koji.
Kato Sake Works Kimoto Junmai $37 w/ class credit ($42)
- Brooklyn, NYC - Similar to Akita Kimoto Method (power drill) - 60% polish Calrose (CA), yeast #9
BONUS: $10
Akishika Omachi Junmai MNG “Black Moheji” $98 w/ class credit ($108)
- Osaka Prefecture - Ikkan-zukuri (seed to sake), traditional kimoto method - 60% polish, biodynamic single-paddy Omachi from Uemura field, traditional kimoto method, tank aged for 4 years prior to release.
