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
Jimmy Fallon's Rules for Success
Work Your Ass Off, Make It Look Easy
Plus: The Wolf of Weed Street
ON NEWSSTANDS NOW
Is Monogamy Insane?
Life Advice from Jeff Daniels
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.