Kimoto-zukuri: An older brewing method which involves a more labor-intensive and volatile process. During the Kimoto brewing process, industrial lactic acid is not added to the fermenting mash, in order eliminate wild yeast enzymes and other spontanious micro-organisms. Instead, the naturally occurring lactic acid of the mash is utilized, creating a more complex acidity than in conventional sake. This demanding brewing process also involves longer fermentation intervals at very low temperatures. The result is a soulful, rich and complex sake, with a high content of amino acids and umami. It's sake that is wonderful with food; incredibly dynamic with e.g. cheese.