yamahai; sake brewing method using natural yeast without mashing
Abbreviation of 山卸廃止酛. A traditional sake brewing method where the yeast starter is made without the labor-intensive mashing step, relying on natural lactic acid bacteria and wild yeast. Used primarily in sake production contexts.
See also: 山卸廃止酛
This brewery makes sake using the yamahai method.
sake brewing method using natural yeast and no mashing
Abbreviation of 山卸廃止酛 (yamahai-shikomi), literally 'yamahai preparation', referring to the omission of the yamaoroshi (mashing) step in the yeast starter process.