Hatsumago Kimoto Tradition Honjozo is a 15% volume sake brewed by the kimoto method using Haenuki rice from Yamagata Prefecture. PRODUCTION: Honjozo-classified, made from koji rice, water and a small amount of added brewing alcohol. The kimoto starter without commercial yeast, relies on naturally occurring lactic bacteria for a slower, more labour-intensive fermentation than the modern sokujo method. SERVING: Serve chilled or warmed; its umami depth and dry, creamy finish suit sushi, yakitori, sashimi, gyoza and tempura.
Tasting notes
Pale straw, clear.
Wholemeal bread, lactic notes, ripe apricot, roasted hazelnut, brioche.
Rustic, umami-rich, mellow, structured, dry.
Creamy, dry finish.
Falstaff: 97 points International Wine Challenge 2018 — Best Honjozo
