Tasting: Kimoto and Yamahai

The Power of Nature and Time in Sake

Naomi ITO from UENO GOURMET introduces two traditional sake brewing methods: Kimoto and Yamahai. In the Kimoto method, the fermentation starter is laboriously prepared by hand to promote the growth of lactic acid bacteria and yeast. In Yamahai, this step is omitted, allowing lactic acid bacteria to develop naturally. The result: complex, full-bodied sake with deep umami notes and lively acidity that you can enjoy during the tasting.