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Kimoto sake

Definition: Ki = clean Moto = yeast starter. A pre-modern, manual labor intensive brewing method which uses a different yeast starter and fermenting durations in contrast with the modern, standardized brewing method. The Kimoto yeast starter is characterised by containing only natural occurring lactic acid from the fermenting mash, which maintains wild yeast bacteria and enzymes. This factor along with approximately two weeks extended fermenting times at cold temperature, enables the master brewer to work with a richer acidity and create a more complex sake.
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a bottle of kimoto honjozo sake Out of stock

Kimoto Tokubetsu Honjozo

250,00 kr
Kimoto Junmai Daiginjo - Kita Sake Out of stock

Kimoto Junmai Daiginjo

630,00 kr
a bottle of kimoto tokubetsu junmai sake Out of stock

Kimoto Tokubetsu Junmai

330,00 kr
a bottle of premium dry sake (karakuchi) from sohomare brewery Out of stock

Tokubetsu Junmai Karakuchi

320,00 kr
Kita Sake - Kita Sake Out of stock

Kimoto Junmai Ginjo

440,00 kr