Sake Junmai Dewanoyuki Kimoto - 72cl

The historic sakagura Watarai Honten presents Sake Junmai Dewanoyuki Kimoto, a fermented rice sake that impresses with its suave and graceful character. The processing of this and the other sake made by Watarai Honten is based on the Kimoto method, a traditional practice that involves the preparation of a starter in which lactic acid bacteria develop spontaneously, producing lactic acid and allowing the sakagura to exclude exogenous additions of this organic acid, which is very valuable for the final quality of the sake. In addition, the lactic acid content in the starter naturally creates an inhospitable environment for many contaminating bacteria, ensuring a safer course of the fermentation process.

Watarai Honten Sake Dewanoyuki Junmai Kimoto is made from only rice of the Miyamanishiki variety grown within Yamagata Prefecture. The grains are milled to a degree of polish of 65%, in the Junmai category therefore. This is followed by steaming the rice with water from the local underground water table, which is rather low in iron, a factor favourable to an optimal fermentation process. The actual transformation process is then based on the Kimoto method, with the complex fermentation entrusted to lactic bacteria, the Koji fungus and yeasts, the former responsible for the production of lactic acid, the latter for the saccharification operation that breaks down complex sugars into simple sugars, while the third agents of alcoholic fermentation. Processing concludes with pressing and final bottling.

Sake Junmai Kimoto Dewanoyuki is characterised by its transparent appearance. The aromatic bouquet expresses fragrant notes of pear and dried fruit, sensations that are echoed on the palate along with a soft, creamy body that anticipates the slender finish.