sake brewing method using natural yeast and no 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 ambient yeast.
See also: 山卸廃止酛
This brewery makes sake using the yamahai-moto method.
Abbreviation of 山卸廃止酛 (やまおろしはいしもと), literally 'yamahai-moto', where 山卸 refers to the mashing process and 廃止 means abolition, indicating the omission of mashing in the yeast starter preparation.