Step away from the political chaos and chill with Kimoto Junmai Sake from Kiku-Masamune

At the end of another politically rough day here in the U.S., it’s time to unplug from it all with a glass of tasty Sake from Kiku-Masamune Kimoto Junmai.

I have always gravitated to aromatic and sometimes funky tasting cheese as compared to its bland countertypes. So naturally, my taste for Sake tends to lean toward the more complex and atypical.

So what is Kimoto style Sake?

Well, think of that special grandma’s cake or Uncle Harry’s BBQ rub. It’s the labor-intensive, time-honored recipe that results in a most delicious treat.

Kimoto Sake is similar in that it is brewed utilizing a laborious method of preparing a yeast starter that results in a luscious-tasting Sake ladened with fine-grained flavor profiles. For Kiku-Masamune, they have been making Kimoto’s Sake in this conventional way since the 1600s. And only in the last 100 years or so have they modernized specific steps to save on labor, time, and contamination risk while maintaining the quality and taste of long-trusted tradition.

This Kimoto Sake from Kiku-Masamune delivers rice and faint mandarine orange on the nose with rich, Umami flavors wrapped in a silky smooth texture on the palate.

The Sake is very food-friendly, and it would pair nicely with hearty beef and/or chicken dishes. It can be enjoyed chilled or warmed.