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Traditional Kimoto sake is made with a long pole with a paddle attached to the end to mash the steamed rice in a small barrel
To polish rice below 1% of original size rice takes 7 months of continuous milling
When a brewery goes from just starting to make sake (in a prefecture that isn’t known for making nihonshu) to household name
Master Brewer Philip Harper says that it gets so hot in Japan during the summer
Heiwa Shuzo Umeshu Tsuru Ume "Kanjuku" Size:720ml Traditional Kimoto sake is madeThe nose on this plum sake made in Wakayama (which is the heart of plum country) is a fabulous collection of plum, honey, citrus, brown sugar, and rock candy aromas. Talk about a drinkable Umeshu! Smooth, round, rich, soft, velvety, and plump, the flow over the palate is incredible with so much feeling and flavor, and yet so light and smooth. How did they do that? Arguably, this plum sake drinks soft, smooth, and beautiful. Look for lots of plum
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