In January 2010, Tanaka Sake Brewery in Miyagi Prefecture revived the traditional method of "kimoto" brewing, a technique not used for 67 years. This method involves crushing rice and koji with a unique-shaped wooden mallet called a "motosuri," which is labor-intensive and unique to kimoto brewing. Kimoto sake is known for its acidity, robust body, and richness, with its flavors opening up when gently warmed to around 40-43°C. Tanaka Sake Brewery also maintains a traditional approach by using wooden tools, a practice rarely seen today. Their earnest commitment to traditional sake brewing has garnered them a strong following of fans.