is now published and available to all within the Empire, and those without too,
In the photo above you see the traditional "Kimoto" method of brewing sake that produces the smooth, dry character of Kiku Masamune's sakes. The process requires at least four weeks to complete. Kimoto is difficult-to-accomplish in a stable, consistent manner and has been passed from one generation of sake brew masters to the next at Kiku. Today only a few of the 1000 sake brewers in Japan use this Kimoto method. The sake-brewers themselves are considered a sort-of Shinto priest, and must reside at the brewery during all the fermentation. They sing traditional sake brewing songs while making the brew. This is a tradition worth traveling to experience.