Brewed using the traditional kimoto method—a slow, labor-intensive process that encourages natural lactic fermentation—Greenwood Kimoto is one of Brooklyn Kura’s most distinctive bottlings. It’s a nama chozo sake, meaning it’s pasteurized only once (rather than twice), preserving a touch of that raw, fresh energy without the volatility of full nama. The result is complex, textural, and just a little untamed.

There’s an earthy, almost smoky depth that comes through immediately—think toasted rice, melon rind, mushroom broth, and a gentle saline edge. But it’s the texture that really sets this apart: rich yet lifted, with a natural acidity and fine grip that builds as it warms in the glass. It’s sake that evolves with time and temperature, and rewards curiosity.

Serve slightly chilled or at room temp with grilled fish, umami-rich dishes, or aged cheeses. For sake drinkers who lean toward junmai with soul—or wine drinkers curious about sake with serious structure—Greenwood Kimoto is a standout in the American craft sake scene.