Collection: Traditional Fermentation
Kimoto - 生酛
This traditional method develops lactic acid naturally without additives, using labour-intensive hand-mashing, or yama-oroshi.
Lactic acid is crucial as it preserves the mash by preventing unwanted bacteria growth, allowing specific yeast strains to dominate.
Yamahai - 山廃
This style skips the yama-oroshi, relying on wild yeasts and natural lactic acid. The yamahai method promotes a more active microbial mix, allowing wild bacteria and yeasts to shape the flavour during the longer fermentation time.
Bodaimoto - 菩提酛
The oldest known fermentation method. It combines raw rice, steamed rice, and water to encourage natural lactic acid development.
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Afuri - Ohana Kimoto Namazume - Pink Label
Vendor:Regular price $65.20 USDRegular priceUnit price / per -
Kikuhime YAMAHAI GINJO GENSHU ORIGARAMI SAKE
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Meat Lovers Only
Vendor:Regular price $75.00 USDRegular priceUnit price / per -
Nechi Otokoyama Premium Yamahai Junmai
Vendor:Regular price $44.79 USDRegular priceUnit price / per -
Tsuchida Initial K Kimoto Junmai Vintage
Vendor:Regular price $59.78 USDRegular priceUnit price / perSold out -
Tsuchida Initial M Kimoto Junmai Vintage
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W Takashima Omachi Kimoto Muroka Genshu - Green
Vendor:Regular price $45.50 USDRegular priceUnit price / per