Product Description

Brewed using the traditional Kimoto method, a technique invented during the Edo period. Unlike the quick fermentation method, Kimoto offers several advantages-this time, we focused on one key point: yeast cultivated through Kimoto becomes more resistant to alcohol. Our signature Ogawa yeast is known for its delicate nature and low alcohol tolerance, making it challenging to handle. The only technique that can overcome this major weakness is Kimoto. By preventing yeast death in the final stages of fermentation, we reduce heaviness in the finish and minimize the risk of undesirable aging. Fermentation was carried out slowly at ultra-low temperatures, following ginjo-style brewing. Strictly managed Kimoto brewing delivers a clarity surpassing even the quick method, while retaining the depth and richness unique to Kimoto. The result is a sake that expresses our vision of a "New Classic"-a fusion of traditional craftsmanship and modern ginjo brewing. Tasting Notes: A fragrance reminiscent of red grapes, like Kyoho. Balanced harmony of clean sweetness, smooth yet assertive acidity, and the transparent depth characteristic of Kimoto. The light finish creates a crisp aftertaste that lingers pleasantly. Enjoy at any temperature-chilled, room temperature, or warmed. When warmed, the distinctive Kimoto character shines through. Experience the exceptional balance only possible with Ogawa yeast × Kimoto.

About the product

Brewery introduction

Urazato Syuzo

Captivated by Ogawa yeast-originally isolated at Meiri Shurui in Ibaraki-our brewery actively incorporates this unique yeast into sake brewing. The theme of "Urasato," crafted by sixth-generation brewer Chikara Urazato, is "Mastering Ogawa Yeast." With a yeast that is deeply connected to the roots of his own name, he dedicates his entire brewing career to perfecting sake. Committed to using only ingredients from Ibaraki, he proudly creates sake that embodies the spirit of the prefecture.