The Kimoto technique allows a natural development of the yeast that avoids the adding of lactic acids. It takes time to create a Kimoto sake; these sakes are therefore more powerful, with rustic flavours. In the process of sake, the brewers add lactic acid during the fermenting process to help the development of the yeast that needs this essential element. It's a habit that was introduced at the beginning of the 1900's.
Our advice : Choose a Kimoto / Yamahaï if you like powerful sakes, sometimes rustic, with a nice acidity. Sake to accompany rich cuisine, dishes with sauce, or strong cheeses.