大 治 郎  生  酛 米. 山 田 錦. 火 入 れ

This sake is the epitome of Kimoto Zukuri (Kimoto brewing craft). A sake that has been created with a slow, volatile process that only the most skilled Toji (brewmasters) can utilize to their advantage. The talented Daijiro Hata, the brewery's 4th generation owner and Toji, has created a powerful and flavorful kimoto sake with locally harvested Yamada Nishiki rice. Despite a full-body character, it is not a heavy sake. Its volume and richness create a definite food connection, reminiscent of steamed rice.

The aroma is like fresh air, with some sweetness and umami at the end. In the mouth you taste a mild rice sweetness, followed by a very Kimoto´esque spicy acidity that develops minute by minute as the temperature changes. The viscous sake coats the mouth so the flavor lingers for a long time after. The final hiss of the aftertaste feels like cool notes of English licorice.

The complexity of the acidity makes each taste a unique experience. Likewise, when you open the bottle the next day, you'll find new layers of flavor constructed with the utmost care and precision by the skilled Toji Daijiro Hata.

Serving: Preferably at around 16 degrees, or at room temperature if you want a richer flavor.

Food pairing: This sake is a gift for cheese. Preferably hard cow's milk cheeses such as gruyére, aged cheddar, or comté. In a way, it's a strong sake that calls for food with some fat and salt. In other words, meat.

• Volume: 720ml/1800ml
•  Alcohol: 17%
•  Polishing: 60%.
•  Rice variety: Yamada Nishiki (Shiga)
•  Yeast type: Ambient yeast (a bit like number 9)
• Namazume (pasteurization in the bottle)

Brewery: Hata Shuzo, Shiga Prefecture