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
How Liev Schreiber Fixed Himself
A Tough Guy Comes to Terms With His Troubled Past
Plus: How the Drug Cartels Took Over Mexico
ON NEWSSTANDS NOW
James Taylor's Life Advice
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.