KIMURA SHUZO

Kanzukuri (brewing during winter) sake differs from those which are made in the warmer climate of western Japan. Because the temperature of the sake mash is lower, the fermentation process occurs at a very slow rate. The slower the fermentation process, the more the sake sheds its bitterness and develops a mellow flavor. The resulting rich and smooth taste is the hallmark of Kimura’s Fukukomachi.

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