After repeated trial and error since 2013, Fukucho developed a hybrid Kimoto method that combines high-temperature saccharification with a traditional Kimoto starter. The 2021 brewing version uses Hattanso, a native sake rice variety from Hiroshima that was specially cultivated for Imada Shuzo. Enjoy the sharpness and lingering finish achieved by the latest rice polishing technology, the fresh aromas and smooth texture derived from the Ginjo brewing method, and the deep flavour of various microorganisms created by the Kimoto brewing style.
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