noun
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.
この酒蔵では、山卸廃止酛で仕込んだ日本酒を造っている。
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'.