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).
Alcohol content: 15.5% alcohol
About the Producer
Established in Hokkaido in 1661, Otokoyama sake has been cherished by many historical figures in Japan since the Edo era (1603-1867). The brewery was so well known that famous ukiyo-e (woodblock print) artist Kitagawa Utamaro created artwork depicting their sake. His work is on display at the Otokoyama Sake Brewery Museum, which features the history of the brewery and the steps of sake production. Otokoyama has won gold medals in many competitions. The water used for their sake comes from the perpetual snows of Mt. Daisetsuzan; Hokkaido, the northernmost of Japan’s main islands, is known for its severe, cold climate, and bold, flavorful sakes.
Video: Visiting Otokoyama sake brewery