Hatsumago Denshō Kimoto Honjōzō is a honjōzō sake produced by Tōhoku Meijō in Sakata, Yamagata Prefecture, Japan. It belongs to the Hatsumago brand, whose sake is brewed using the traditional kimoto method.

It is made from rice, rice kōji, water and a small amount of added brewer’s alcohol, as is characteristic of honjōzō sake. Its fermentation starter is prepared using the kimoto method, which allows lactic acid bacteria to develop naturally.

The sake has a rich, layered profile with pronounced umami, lively acidity and a clean, refreshing finish. It can be served chilled or warmed alongside dishes with enough flavour to complement its fuller body.