生き酛もと

noun

traditional sake yeast starter; oldest surviving traditional sake-making method

A traditional method of preparing the yeast starter (shubo) for sake brewing, using natural lactic acid bacteria instead of added commercial lactic acid. The term can refer to the starter itself or the brewing style.

• 生き酛もと造づくりは手て間まがかかるが、深ふかい味あじわいの酒さけができる。

  The kimoto method is labor-intensive, but it produces sake with a deep flavor.

• この蔵くらでは、伝でん統とう的てきな生き酛もとで酒さけを仕し込こんでいる。

  This brewery makes sake using the traditional kimoto starter.