What is Kimoto?

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KIMOTO is the older “traditional” brewing method, where nature is left to take its course. Brewers wait patiently as naturally occurring Lactobacillus (lactic acid bacteria) grows within the shubo to fight off unwanted bacteria. The rice and koji for the … Continued

Kurosawa Sake 20th Anniversary

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Encountering the hidden sake by a traveler from America The story of Kurosawa sake started in 1996 with Jun Tanaka- a young and ambitious Japanese sake importer in the US.  As someone who possessed an in-depth knowledge of sake and … Continued