Learning about making ”kimoto”One of the leading lbaels of Kubo Honke Shuzo is the ”Kimoto no Dobu”. It is white unrefined ”sake”, with full body and rich flavor which brings about a sharp sensation when swallowed. The key is the ”kimoto zukuri”. It is said that with this method, the taste and fullness becomes completely different. |
Merits and difficulty of ”kimoto zukuri””Kimoto zukuri” is said to be the oldest method of Japanese ”sake” production that is incorporated today. In other words, because the life-form of bacteria and yeast become stronger with this method, the strong taste is preserved even in a brewing facility which is very cold temperature wise. Also, because the yeast hardly dies out, excessive amino acids will not melt out, resulting in fine refreshing ”sake”. |
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- Kubo Honke Shuzo Co., Ltd.
- 1834 Oudaideshin Uda-shi Nara