Making kimoto-style sake is backbreaking work – huge vats of rice are stirred by hand – but the payoff is a bold, rustic drink with lots of body and funky flavor. This method was the norm before the 1900s, but is rarely used today. Brewing since the 17th century, Hinomaru makes a kimoto that tastes like a mouthful of mushrooms. Enjoy it at room temperature or warmed.
Credit: Photograph by Grant Cornett
Powered By ZergNet
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.
56 Perfect Things
Tech, Tools, Toys, & the Hottest New Gear
Plus: The Deadly Thrill of BASE Jumping
ON NEWSSTANDS NOW