Tae no Hana: Kimoto
Tae no Hana: Kimoto
MORIKI SHUZO - MIE
Junmai • Pure Rice Sake
Kimoto • Original yeast starter method
Muroka • No charcoal filtration
Nama • Unpasteurised
Genshu • Undiluted
Kimoto is one of the most traditional ways of preparing the starter mash for sake. The Moriki's place the steamed rice, kōji and water into a small tub and at then at midnight they start the process known as ‘yama-oroshi’ where 3 people vigorously mash the ingredients with long bamboo poles for 1 continuous hour or 300 passes through the mix. Then at 2:30am they repeat the same process for 1 hour or 300 times. The final mashing occurs at 5am where they mash 100 times. The yama-oroshi starts at midnight after the ingredients have been together for a particular length of time and also because it is the coldest part of the day. Kimoto sake are rare to see due to how labour intensive the creation process is, also that quantities need to be kept small and because it carries more risk during the ferment period. Over the following weeks naturally occurring lactic acid bacteria will enter the mash which will produce the required lactic acid that protects the sake from spoiling from unwanted bacteria. The total time for brewing sake in the Kimoto method is about 4 weeks, around 2 weeks longer than the modern sokujo method. This longer ferment time and traditional mashing creates a sake full of umami, texture and lovely lactic notes. The Tae no Hana: Kimoto is made with Omachi rice polished to 90%, which means only 10% of the rice grain has been removed. Less polishing means that more of the proteins, fats and amino acids are left in the grain and helps create a sake with a richer palate weight and flavour. The Tae no Hana: Kimoto has aromas of freshly fermenting sake and pears. A rich round mouthfeel with a hint of spice and pear fruit. A robust sake where the finish is long, yet delicate.
RICE TYPE: Yamada Nishiki (Organic)
RICE POLISHING: 90%
YEAST STRAIN: #7
STORAGE: Store Nama [unpasteurised] Sake in a cool dark place, trying to avoid direct sunlight.
HANDLING: Once opened the Moriki 'tae no Hana - Kimoto' will last well for at least 8 - 10 weeks, ideally in a refrigerator.