Manabito, kimoto Junmai

Paired well with Chinese cuisine

Manabito "True person"  , kimoto Junmai

Hinomaru Jozo, established in 1689, rose to prominence as a leading sake brewery in the Tohoku region by the early 1900s. However, the brewery's operations were halted in 1948 during the Pacific War. Undeterred, the brewery resumed sake production in 1950, embarking on a new chapter in its enduring legacy.

The brewery is situated amidst one of Japan's snowiest regions, where pristine snowmelt water filters through the earth, forming groundwater. Four wells tap into this abundant source, providing the lifeblood for Hinomaru Jozo's sake creations.

The brewery's home is renowned for its "Uchigura"  inner storehouses, traditionally used as merchant archives but repurposed as residences. These substantial structures add a unique charm to the town's historical landscape.

In contrast to the prevailing industry practice of filtering, low-temperature pasteurizing, and storing sake in large tanks before bottling, Hinomaru Jozo employs a distinctive approach. Their sake undergoes low-temperature pasteurization while still in the bottle, followed by direct storage.

While this method necessitates ample storage space and may not be economically advantageous, it allows the brewery to preserve the sake's freshness and ensure consistent quality across every batch. 

Crafted with the utmost respect for nature, this sake embodies the concept of "natural as possible."

Rice are from organic farmers to cultivate the finest sake rice, adhering to traditional methods and utilizing the natural lactic acid bacteria found in the environment. Employing "kimoto" brewing technique, this sake is meticulously crafted over an extended period, dedicating 30 days to the preparation of the "moto" (starter mash), a duration twice that of conventional methods. Furthermore, it takes another month fro  the low-temperature fermentation process.

The hallmark of kimoto-brewed sake lies in its depth of umami and tartness , a symphony of flavors orchestrated by naturally occurring lactic acid bacteria. Compared to the umami intensity of a typical junmai sake, which we rate as 1, kimoto sake delivers an umami experience that surpasses 5. Indulge in its gentle yet substantial mouthfeel, embracing the intricate umami and rich body that unfolds on your palate. The flavor is similar to Chinese Shaoxing wine, making it a perfect match for spicy, well-seasoned dishesAs you warm the sake, a further dimension of aromas and flavors emerges, inviting you to delve deeper into its captivating essence.

Flavor , Aroma and Paring Table