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Drinks
Dishes that avoid chemical seasonings
I only like drinks that avoid artificial flavorings.
Soft drinks
Price including tax
Organic
Herb tea set (1 glass): 880 yen each
jasmine
Lemongrass
chamomile
Additional tea leaves and glasses will incur an extra charge.
My recommendation is,
A blend of jasmine and lemongrass
You can enjoy not just one infusion, but three.
Sold out
organic rice farmer
To Mr. Yone Daruma, a farmer from Joshu
Sold out from October until the new rice harvest arrives.
Homemade Koji Amazake (sweet rice drink) 660 yen
organic rice farmer
To Mr. Yone Daruma, a farmer from Joshu
Add nothing
Rice koji, rice, and water
Natural sweetness and umami
Craft beer
Price including tax
Perrière, 330ml bottle, 1,400 yen
The aroma and bitterness are refreshing.
Weizen (330ml bottle) 1,400 yen
A soft bitterness and the rich flavor of malt.
Kiuchi Sake Brewery Co., Ltd.
Modeled after traditional German manufacturing methods
Brewing that relies as little as possible on chemical additives
Increased appetite
The real appeal of beer isn't the creamy foam or the smooth finish.
The aroma of hops and the rich flavor of malt, supported by traditional brewing methods.
Japanese sake made using the kimoto method.
World's first specialty shop for the Kimoto brewing method
The owner is an organic chef who has dedicated over 15 years to the kimoto sake brewing method.
Selection & Collection
[Piercing-type rice koji, Kimoto brewing method]
A light and refreshing dish, perfect as an appetizer or side dish.
Brand | Price (including tax) | 90ml | 180ml
Asahiko Kimoto Junmai Polished 88% (Tochigi) ¥680 ¥1,210
Jinseki Kogen Kimoto Junmai Sake (Hiroshima) ¥1,010 ¥1,820
Asahi Kimoto Junmai Yamada Nishiki (Shiga) ¥1,050 ¥2,060
Komagura Kimoto Junmai (Fukuoka) ¥1,110 ¥2,000
Tsukihaze-type rice koji is a method of converting rice starch into glucose.
Yeast releases enzymes that break down glucose, which it then consumes to produce alcohol.
For a light and refreshing taste.
◆How to drink Kimoto-style sake◆
We recommend adding a little water to the pot.
Lowering the alcohol content significantly improves the inherent umami of the kimoto method and its compatibility with food.
This is truly a sophisticated way of drinking from the Edo period.
Please enjoy the new discoveries.
[Kimoto-style sake using fully broken-up rice koji]
This is the true essence of the kimoto brewing method, with a lingering aftertaste of amino acids (umami components) that are not found in sake from around the world.
The umami of meals made without chemical seasonings creates a natural "harmony of flavors."
Brand | Price (including tax) | 90ml | 180ml
Summer Yago MOMO13Turteen Kimoto (Kanagawa) ¥1,050 ¥1,710
Homare Kokko White Label Kimoto (Gunma) ¥830 ¥1,500
Sugiyu Kimoto Junmai (Yamagata) ¥1,000 ¥1,800
Sugiyu Kimoto Junmai Genshu Omachi (Yamagata) ¥1,000 ¥1,800
Niida Natural Sake Kimoto Junmai Kan-cho (Fukushima) ¥880 ¥1,600
Daitoshi Kimoto Junmai (Fukushima) ¥950 ¥1,800
Suginishiki Kimoto Special Junmai Yamada Nishiki (Shizuoka) ¥950 ¥1,800
Kaishun En no Mai Kimoto Junmai (Shimane) ¥1,350 ¥2,420
Tenon Kimoto Junmai Kairyo Omachi (Shimane) ¥1,010 ¥1,820
Souhoyo Kimoto Special Junmai (Tochigi) ¥1,050 ¥1,900
Ryusei Hattan Kimoto Junmai (Hiroshima) ¥1,050 ¥1,900
Waida Kimoto Omachi (Okayama) ¥1,340 ¥2,400
Tsuchida Kimoto-style brewing (Gunma) ¥1,140 ¥2,100
Joshu Classic Sae (Gunma) ¥1,140 ¥2,100
Hanabusa Kimoto Special Junmai (Mie Prefecture) ¥1,200 ¥2,150
Kuro Tonbo Kimoto Junmai Yamada Nishiki (Kanagawa) ¥1,220 ¥2,200
Sohaze-type rice koji is made using an enzyme that breaks down the starch in rice into glucose.
Enzymes that break down proteins into amino acids (umami components),
The rich flavors of both ingredients permeate your entire being, leading you to bliss.
【生酛造りにこだわる理由】
世界中のお酒の中でアミノ酸（うまみ成分）を造れる酒造りが、
純米酒、中でも生酛造りがより多くの旨味を造れる。
「化学調味料には、決してたどり着けない至福の領域」
これに尽きる。
鰹出汁や昆布出汁など旨味を駆使し旨味の芸術、和食に
お米の旨味を引き出した生酛造りの純米酒
口の中で「旨味のハーモニー（相乗効果）を奏でる。
まさに、世界中のグルメ達が魅了され追い求める
日本が世界の誇る食文化「旨味のハーモニー」
[Criteria for choosing the Kimoto method]
Currently, the kimoto method is booming, and many sake breweries are producing sake using the kimoto method.
It is now available for purchase.
However, there are no standards or rules for the kimoto method.
If the brewer considers this to be a kimoto-style sake, then it is a fine kimoto-style sake.
It is for sale.
Osamu, the owner and bio-chef, has dedicated over 15 years to the kimoto brewing method .
The criteria for choosing the kimoto method are:
"After the 'ikemeshi' (buried rice) process, the 'motosuri' (starter mash) process"
I collect sake products made using the kimoto method, which involves this process.
There are so many sakes labeled as "Kimoto"
Our shop only collects sake made using the Akamaru kimoto method .
[Every sake expert knows this]
Liquor stores, restaurants, and writers
Professionals know this.
The most influential factor in the taste of junmai sake
it is
"Quantity and quality of rice koji"
The kimoto method, where the skills of master craftsmen maximize the potential of rice to transform it into sake.
The quality and quantity of rice koji are what truly bring out or ruin the unique characteristics of the rice used as the raw material.
The message from the brewery conveys a real sense of its spirit.
Let's ask the professionals more often.
"What percentage of rice koji is used in this sake?"
For more details, please visit our members-only blog.
Full of behind-the-scenes stories
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