[A154] Kimoto no Dobu No.13 生酛のどぶ 仕13号 +14 久保本家酒造 奈良県 R1BY(2019) 1800ml

"Kimoto no Dobu" is the ultimate Kimoto-style cloudy sake, crafted through a complete fermentation process. It offers a creamy, pure, and rich umami flavor with a refreshingly dry finish. Enjoy it chilled, on the rocks, or as Kanzake (warmed to hot). While its young, fresh taste is wonderful, the flavor achieved through long-term aging is truly exceptional.

Kimoto no Dobu is a drink somehow akin to a Zen koan. While it is a true, authentic sake, it doesn’t taste like typical sake. It seems highly unique, yet it possesses a universal flavor. It appears complex, but is actually simple. In Japan, it tends to be favored by hard-core enthusiasts, but its taste is by no means bizarre. It pairs beautifully with any cuisine—Japanese, Western, or Chinese—and honestly, drinking it alongside wine feels perfectly natural. One thing is for certain: it has a special something that no other sake possesses, and once you fall under its spell, you can never go back.

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Kimoto Method

Kimoto is a traditional brewing method featuring 'Yama-oroshi'—a labor-intensive process where brewers manually mash steamed rice and koji into a paste using wooden poles. This traditional technique fosters natural, wild lactic acid bacteria, yielding a sake with a robust, deeply layered umami and a crisp acidity.

Nigorizaké

Nigorizaké (Nigori saké) is a traditional cloudy sake that is roughly filtered to retain fine rice particles, giving it a creamy texture and rich flavor. Historically, it has been cherished as a nutrient-rich, nourishing beverage, often consumed during the hot summer months to restore energy and stamina.