Kimoto, Yamahai, Bodaimoto

We LOVE these sort of sake - unique, downright delicious, gastronomic, and def conversation starters. Kimoto, Yamahai and Bodaimoto sake have one thing in common: they are all sake brewing methods that utilize natural lactic acid bacteria. This natural lactic fermentation process tends to result in sake with higher acidity and a more unusual, umami-driven set of flavours. This can range from cheesy to mushroomy or even soy sauce notes.