Gokyo “Junmai” Kiokezukuri

Sakai Brewing Company relies on the traditional and laborious kimoto method to make this junmai, creating the starter mash in wooden tubs called “kioke.” What’s more, they use two different, locally sourced rice types: Yamadanishiki for the koji, and Isehikari for the main mash. These careful choices lead to a full-bodied sake with notes of rum raisin and sweet rice. Pair it with robust meals like oden or roast chicken.