Toji Toshio Yokomichi uses the rhythmic pole-ramming technique calledYama-oroshi to mix the yeast starter for this Kimoto sake. It gives the sake more
complex, pronounced flavors. This is a specialty of Yokomichi-san, who knows how
to maximize the method. It is aged for approximately four years, which rounds out
the edges of the sake’s flavor and creates overall smoothness. This traditional
method has been used at Mioya brewery for over a century.
A character-laden umami drives the nutty and citrus-tnged flavors with plenty of
complexity and a push of acidity at the end that focuses on the clean finish. A great
sake to try warmed as well as slightly chilled. Pair with roasted sweet peppers and
carrots with blood orange and hazelnut vinaigrette.