吟醸もどきの純米酒はいらない

純米酒の醍醐味は、お米の旨味

この旨味を最大限に引き出せるのが生酛造り

生酛造りに惚れ込み、長年に渡り旨さを追求し、

たどり着いた飲み方がある

現代では非常識と言われ

しかしそれは、昔の常識、未来はあたりまえと。

それは、日本が世界に誇る食事と生酛の旨味のハーモニーを

世界中のグルメ達に魅了するまでに。

その旨味のハーモニーの感動を

存分にご賞味下さい。



The information about the kimoto sake 

The kimoto sake is the samurai organic sake which made by the natural fermentation of Japanese traditional brewing sake method from the samurai Edo era about 400 years ago.

Our restaurant is specializing() the sake of Japanese traditional which don’t add the artificial lactic acid like the following,
mainly() it had made by the method of "Ki Moto" sake until the early 20th Century from the early 17th century, (until the early Showa period from the early Edo period in Japanese), in addition, it had continued "Bodai Moto" sake until the late 16th century from the early 11th century, (until the Azuchi Momoyama period from the Heian period), and it was developed "Yamaoroshi Haishi Moto" sake which has been produced to date from the early 20th century.
These "Moto" becomes to "yeast" for occurring() the alcohol, at the same time it’s increased the lactic acid to protect from decay() by the bacteria.
“Moto” is also called Shubo" in the process of brewing the sake and the brewery of the beer is called it "Starter".
It's said the goodness of the sake is decided by "Moto (Shubo)".
The production of sake is made by the rice which is changed to the glucose from the starch by "rice koji", and the glucose is changed to the alcohol and the carbon dioxide by the "yeast".
There will be a risk of the decay to the sake by only these elements during() the fermentation, because the actively() working temperature() for the yeast is also the actively working temperature for the bacteria, so it’s required() what is to kill the unnecessary bacteria in the brewing of sake.
It's the lactic acid.
We could recommend "Ki Moto" sake of this process which doesn't rely() on the artificial lactic acid.
It has been increased the natural lactic acid by the lactic acid bacteria naturally captured from the air with time and consuming effort in this process, and at the same time it mixes "yeast", "rice koji", "water" and "steamed rice".
This process takes more than two months.
This process can survive() only the strong yeast which is required for the brewing of sake with protection from decay by its natural lactic acid.

The strong yeast is more the high rate of alcohol conversion in the "main mash (Moromi)" of the next process.
The yeast was grown up by "Sokujo Moto" which was added artificial lactic acid is gradually() disappeared() from “main mash (Moromi)” by own occurring alcohol, at that time, it give off to the bitter taste and smell, so it’s obstructive  to the taste of the sake.
But the yeast of "Ki Moto" which was increased the natural lactic acid doesn't occur them, because this yeast isn't disappeared, so it will be good taste.
In addition, it has been said "Ki Moto" sake includes many objects for increasing the beneficial() bacteria

more than “Sokujo Moto” sake about ten times.
Exactly, Japanese people have often said "The sake is the best medicine." that is "Ki Moto" sake.
"Sokujo Moto" sake of the current mainstream had been developed in the early 20th century (the late Meiji period).
This process began in all of the sake brewery have been made by adding "yeast of the association", "artificial lactic acid" under the word of command of the Imperial() Army at 1942.
Thereby, this process could be to complete() in about two weeks, so it could be transferred to the "main mash (Moromi)" of the next process, because it could be shortened() of the fermentation time, the work simplification(), during the fermentation without decay, so they could be a stable() quality of the sake.
But, my restaurant would recommend "Ki Moto","Bodai Moto" and "Yamahai Moto" sakes that are Japanese traditional.
"Ki Moto" and "Bodai Moto" sakes have continued to make from the period
that had not been a refrigerator(), thermometer(), hygrometer() and variety instrument(), so many brewers have handed down them that are the "multiple() parallel fermentation" that is concurrently() doing thefermentation of multiple.
It has been highly brewing unparalleled in the world from about 1000 years ago.
My restaurant has been proud to these sakes that have been given many passions from the brewery and people who work there like "Kodawari and Iki".
These sake have a taste of the deeply flavorful good sharpness, 
because it’s the natural sake or similar to it.

 

Do you happen to know the Samurai on the history had prefer to drink "Ki Moto" sake,
such as sometimes relaxing, sometimes Inspiring() their passion, and sometimes exchanging the promise of unity then to change to the history and reached to today?
The sake of "Ki Moto” is good balance of sweet, sour and fruity, than anything else, there is the Umami.
This sake goes well with food.
I'm sorry, the story was too long.
The samurai had loved the sake of "Ki Moto” and they were drinking it.
You must find the sake of "Ki Moto”, you like.
Let’s try to say “KANPAI” that means the toast in Japanese.
Finally, I’m sorry, if I have any wrong and rude expressions in here,
because English is not my native language.
Thank you for reading indeed.