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Kimoto sake is a traditional Japanese sake production method.
Kimoto sake uses an ancient and laborious fermentation method. This technique involves mixing rice, water, yeast and koji intensively to develop the naturally occurring yeasts. The manual process, called yama-oroshi, helps create an environment rich in beneficial micro-organisms for fermentation.
Kimoto sake is known for its rich, complex flavors with earthy and umami notes, often accompanied by a slight acidity. It has a more pronounced aromatic profile and a more robust texture than many other types of sake. Kimoto can be enjoyed at a variety of temperatures, but is often appreciated at room temperature or slightly warmed.
Thanks to its depth and complexity, Kimoto sake is ideal for savory, robust dishes such as game, grilled meats and spicy foods.
Yamahai sake is another traditional Japanese sake production method, similar to Kimoto but with a slightly different approach.
Yamahai sake uses a fermentation method derived from that of Kimoto, but without the laborious yama-oroshi stage. Fermentation is left to evolve naturally, allowing yeast and lactic acid bacteria to develop more freely. This creates a rich, complex environment for fermentation.
Yamahai sake offers deep, complex flavors, often with notes of earth, umami, and light acidity. It can have wilder aromas and a rounder texture than Kimoto sake. Yamahai can also be enjoyed at different temperatures, but is often appreciated at room temperature or slightly warmed.
Yamahai sake is perfect for accompanying rich, flavorful dishes, such as grilled meats, stews and spicy dishes, thanks to its robustness and complexity.
