Junmai Kimoto Cup

“One of the most historical and popular ways to “dispense” sake in Japan was invented by a company called Ozeki, which made the very famous Ozeki One Cup. This sake, which was coin-machine dispensed, was made of regular or “Futsushu” sake – meaning it wasn’t exactly premium. But today many small breweries put some of their best sakes in One Cups to get people to taste their better products at a better price point.” True Sake

The history of sake in a cup! The Kimoto method of sake production is the most traditional and labor-intensive technique: in brief, a team of brewery workers rams the sake mash (Moto) with wooden polls constantly until fermentation begins. This was the only method of sake production until the early 20th century. Nowadays, only a handful of sake breweries still employ it. Otokoyama’s Junmai Kimoto is delightfully savory and dry. Enjoy this cup with earthy dishes, like shitake tempura, or porcini risotto. It’s as savory and dry as aged Sangiovese.

To learn more about this method, click here: Traditional Culture of Japan

Each cup (there are 4 designs) is decorated with a variety of flower that grows on the brewery’s site: rhododendron (tsutsusi), sunflower (himawari), lavender and trout lily (katakuri).

SMV: +4

Alcohol content: 15.5% alcohol