Sake Ginjo Hatsumago Kimoto by sakagura Tohoku Meijo is a Japanese sake with anintense fruity flavour profile. 'Hatsumago' is the brand name that made Tohoku Meijo sakagura famous among sake lovers, launched in the 1930s by the founder to celebrate the birth of his first grandson. In fact, the Japanese expression 'hatsumago' literally means 'first grandchild', chosen as the brand's name in the hope that customers would love its sake as one loves one's first grandchild. The processing of Tohoku Meijo's sake is then based on the Kimoto method, an ancient practice that involves the preparation of a starter of indigenous lactic acid bacteria, thus excluding any exogenous addition of lactic acid.

Sake Tohoku Meijo Ginjo Kimoto Hatsumago originates from rice of the Miyamanishiki variety grown in Yamagata Prefecture and polished to a 55% degree of dehulling. The rice is then combined with water from the water table at the foot of the Chokai volcano, while the slow fermentation process follows the Kimoto method. This sake then falls into the Ginjo category, a type of premium sake that requires at least 60% polish and allows the addition of a small amount of alcohol after fermentation to give more structure and intensity to the product.

On visual inspection, Tohoku Meijo's Sake Hatsumago Ginjo Kimoto exhibits a transparent and consistent appearance. Intense hints of exotic fruit, citrus and ripe fruit present the aromatic context. In the mouth, it is ample and structured without losing balance and pleasantness, also thanks to the freshness emphasised by the Kimoto method adopted during fermentation. The finish then reveals persistent umami notes that contribute to the overall sensory richness.

Region	Honshu Tohoku (Giappone)
Foundation Year	1893
Address	Murahigashiyama-125-3 Jūrizuka Sakata-shi, Yamagata-ken 998-0114 (Giappone)