Kimoto is a traditional style of brewing that’s been around for centuries. It involves the laborious process of pulverizing the rice manually using long, oar-shaped poles when starting the yeast starter. Unlike the modern “sokujo” method that adds lactic acid directly to the yeast starter, kimoto relies on ambient bacteria that builds up the lactic acid naturally. This often results in deep, complex flavors with earthy or funky undertones. The umami usually holds up well when warmed, and can be paired with rich foods like meats, cheeses and mushrooms.