sake brewing using natural yeast and no mashing
A traditional sake brewing method that relies on ambient yeast and omits the yamaoroshi (mashing) step. Technical term used in sake production contexts.
This brewery makes sake brewed using the yamaoroshi-haishi-moto method.
Compound of 山卸 (yamaoroshi, 'mashing step in sake brewing'), 廃止 (haishi, 'abolition'), and 酛 (moto, 'yeast starter'). Literally 'yeast starter with mashing step abolished'.