Hanahato Kimoto Junmai is made of Nakate Shinsenbon, a rice variety exclusively grown in Hiroshima. Kimoto is a traditional and labour-intensive method of preparing the yeast starter, resulting in a richer, milder, and more fine-grained flavour. This sake has an intensive nose of dried fruits and narazuke. We tried it chilled first, then warmed it in a hot water bath: it was made to be served "atsukan". Silky, smooth, and with a crisp and sharp finish. A delight!
