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.
The kimoto method is labor-intensive, but it produces sake with a deep flavor.
This brewery makes sake using the traditional kimoto starter.
Standard kanji spelling for this sake brewing term.
Mixed kanji-kana spelling; also seen in practice.
From 生 (ki, 'pure, raw') + 酛 (moto, 'yeast starter'). The term reflects the use of natural, unpasteurized ingredients and spontaneous lactic acid fermentation.