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About Kimoto/Yamahai method
Only below 5% of Sake are brewed by this method now...
The Kimoto and Yamahi methods are traditional sake brewing techniques, each with distinct characteristics and resulting flavor profiles.
The Kimoto method, one of the oldest, involves a labor-intensive process where lactic acid bacteria, steamed rice, water, and koji mold are combined. This mixture is then manually stirred and mashed, fostering a natural fermentation environment. This manual intervention breaks down rice grains into a smooth, paste-like consistency. The reliance on natural lactic acid fermentation, rather than adding lactic acid, prolongs the fermentation process, contributing to the sake's complex flavor. Sake produced via the Kimoto method is known for its earthy, savory notes, often described as "koku."
On the other hand, the Yamahi method, while also traditional, differs primarily in its fermentation process. It is slower, relying heavily on the natural cultivation of lactic acid bacteria. This method involves less physical stirring, allowing a more natural development of the yeast starter. Consequently, the Yamahi method produces sake with a mellow, less acidic flavor profile compared to the Kimoto method. The flavors are subtle, with a rounded quality.
Our Kimoto/Yamahai
