okunomatsu

Rooted in a rich heritage, Okunomatsu crafts premium sake that embodies elegance and subtlety, making it a favorite among sake enthusiasts who appreciate quality and authenticity.

About the Kimoto Method

Traditional & Time-Intensive Process

The Kimoto method is an ancient, labor-intensive brewing technique for creating the yeast starter (moto/shubo), taking about four weeks—twice as long as modern methods—and requiring exceptional skill to maintain consistency.

Natural Yeast & Lactic Acid Development

Unlike the quicker sokujo-moto method, which uses commercially added lactic acid and cultivated yeast, the Kimoto method fosters robust yeast through natural biological competition, resulting in a more stable fermentation process with fewer impurities.

Unique Flavor Profile

Sake brewed using the Kimoto method develops a rich, dry character with deep umami, a crisp finish, and minimal impurities, creating a distinctive and authentic taste.