The Kodama brewery was founded in 1879 in Katagami City, Akita prefecture. At the base of Mt. Taiheizen, the area is blessed with an abundance of high quality rice and fresh clean mountain water, Kodama's sake is particularly prized for its rich umami and deep complexity. They've developed a special method for creating the yeast starter or "moto" called the "Akita Kimoto Method." This method offers a similar character to Kimoto, but allows the creation to happen in a mechanized way, thereby removing the incredible amounts of labor that typical Kimoto would demand. It also creates a very uniform and powerful moto which is resistant to the cold climate and long slow fermentations. The result is a particularly elegant style Kimoto, offering the typically umami rich character without any funky flavors that sometimes arise from the use of this method. A rich ricey mouthfeel and plenty of acidity to balance and a long dry finish. They use Miyanishiki rice milled to 59% and yeast #701 here. SMV +3. Acidity: 1.7