2017 Tae no Hana Kimoto Moriki Shuzo (720ml)
Kimoto is one of the most traditional ways of preparing the starter mash for sake.
The Moriki's place the steamed rice, koji and water into a small tub and at then at midnight they start the process known as ‘yama-oroshi’ where 3 people vigorously mash the ingredients with long bamboo poles for 1 continuous hour or 300 passes through the mix. Then at 2:30am they repeat the same process for 1 hour or 300 times. The final mashing occurs at 5am where they mash 100 times. The yama-oroshi starts at midnight after the ingredients have been together for a particular length of time and also because it is the coldest part of the day. Kimoto sake are rare to see due to how labour intensive the creation process is, also that quantities need to be kept small and because it carries more risk during the ferment period. The Tae no Hana ‘Kimoto’ has aromas of freshly fermenting sake and pears. A rich round mouthfeel with a hint of spice and pear fruit. A robust sake where the finish is long, yet delicate.