Made using the 17th-century time and labor intensive ‘kimoto’ method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi-san, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sake’s flavor and creates overall smoothness. Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. A great sake to try warmed as well as slightly chilled. Pair with roasted peppers, glazed carrots, hazelnuts, and beef.