Originating from Kyoto Prefecture, Tamano Hikari brews only Junmai sakes and is one of the handfuls of breweries dedicated to the art of Junmai brewing.
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.
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.
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.
Makoto-Ya has been supplying Tamano Hikari Sake to the local market for more than 25 years now.
Tamano Hikari has been around for almost 350 years now and has maintained its reputation as one of the top sake labels.
Ozeki boasts a wide range of products, from Jelly Sake to Sparkling to Junmai Daiginjyo , there is always something for everyone!
© 2024 Makoto-Ya Singapore
9 Kaki Bukit Road 2, Gordon Warehouse Building, #01-04,05,06,07, #04-02, Singapore 417842
Email: [email protected] | Office: +65 6741 3511 | Tel: +65 8778 6845
© 2024 Makoto-Ya Singapore
9 Kaki Bukit Road 2, Gordon Warehouse Building,
#01-04,05,06,07, #04-02, Singapore 417842
Email: [email protected]
Office: +65 6741 3511 | Tel: +65 8778 6845
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