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.
Photograph by Grant Cornett
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