Translation guide
A traditional sake brewing method that relies on ambient yeast and avoids the modern mashing (moromi) process, often associated with ancient or artisanal styles.
Describing the method of making sake using wild/natural yeast without the typical mashing step.
The traditional kimoto method, which uses natural lactic acid bacteria and ambient yeast, and involves a labor-intensive moto (starter) preparation without mashing.
この酒は生酛造りで作られています。
This sake is made using the kimoto method.
The yamahai method, a simplified version of kimoto that also uses natural yeast but skips the pole-ramming (yama-oroshi) step. Still no mashing.
山廃仕込みの日本酒は酸味が強いことが多い。
Yamahai-style sake often has a strong acidity.
Literally 'natural yeast brewing', a general term for sake made with wild yeast, often without mashing.
この蔵では自然酵母仕込みにこだわっている。
This brewery is particular about natural yeast brewing.
Unfiltered, unpasteurized, undiluted sake. Often associated with natural yeast methods, but not exclusively. May imply no mashing if combined with other terms.
無濾過生原酒は酵母が生きていることがある。
Unfiltered, unpasteurized, undiluted sake sometimes still has live yeast.
In English, 'no mashing' might refer to skipping the modern mechanical mashing of rice and koji. In Japanese, this is implied by traditional methods like kimoto and yamahai, which use natural lactic acid fermentation instead.
Do not translate 'no mashing' directly as マッシングなし or つぶさない. These would be confusing. Instead, use the established method names.