Kinmon Sake

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KINMON AKITA SAKE BREWERY DNA

Located in the Yokote Basin ofAkita Prefecture, Kinmon Akita Sake Brewery, the makers of Kinmon sake have been brewing sake for almost 100 years. Their unique approach to sake, focusing on aging sake and infusing with wood flavor, makes it some of the most interesting sake we've tried and very flexible with its ability to pair with foods.

Barrel Finished

Kinmon sake undergoes a finishing process in barrels, a step crucial for enhancing its aromatic complexity and flavor profile. To achieve this, Kinmon uses a selection of woods including chardonnay, cherry, oak, and chestnut, each contributing unique flavors to the final product.

While the use of barrels can sometimes overpower sake, Kinmon's robust acidity and pronounced umami allow the sake to withstand and harmonize with the aromas and character imparted by the barrels. As a result, Kinmon achieves a delicate balance, where the wood-derived flavors complement rather than overpower the sake, resulting in a truly refined and exceptional drinking experience.

God’s Hand

Kinmon adopts a hands-off approach to temperature control during the aging process, opting to embrace natural fluctuations dictated by the seasons. This results in an automated and natural "stirring" effect, which circulates the sake from bottom to top within the tank. Sasaki-san, the owner poetically refers to this as “God’s Hand” stirring the sake and creating something special and unique.

After a decade of aging, each tank develops its own distinct flavor profile, reflective of its unique personality shaped by the aging process. This method allows Kinmon to produce sake that embodies the essence of its environment and aging journey, resulting in a truly exceptional and unique product.

Umami

Kinmon employs a distinctive marketing strategy centered around highlighting umami, a characteristic that distinguishes sake from all other beverages, thereby expanding its pairing possibilities beyond traditional Japanese cuisine. To enhance umami levels in their sake, Kinmon utilizes significantly higher amounts of koji rice. Sasaki-san, the owner of Kinmon, believes that the sweetness derived from koji transforms into a umami-like quality when paired with food. Additionally, the brewery is actively experimenting with various types of koji, including white and black koji, each imparting distinct characteristics to the sake. This innovative approach underscores Kinmon's dedication to pushing the boundaries of sake production and consumption, offering consumers a unique and flavorful experience that transcends cultural boundaries.

Food Pairing

Kinmon sake is renowned for its full-bodied nature and high levels of umami, sweetness, and acidity, making it a versatile match for a wide range of cuisines. This versatility is highlighted by Kinmon's popularity in Europe, where it graces the tables of high-end restaurants featuring various European cuisines.

Kinmon also challenges stereotypes surrounding Japanese sake with its ability to integrate into the cocktail scene. Certain offerings from Kinmon's X3 line possess such character and intensity that they can be enjoyed on the rocks, akin to whiskey or aged rum. The robust flavors of Kinmon sake also lend themselves well to being used as a base for low-alcohol sake cocktails, a trend gaining traction in countries like Italy and France. This adaptability and innovation demonstrate Kinmon's commitment to expanding the boundaries of sake consumption beyond traditional norms.