Kimoto Sake
Kimoto is a traditional sake brewing technique that involve creating a yeast starter to make sake.
The oldest, and most traditional is “kimoto,” which is made by mushing and mashing koji rice and water in large, usually wood, buckets with paddles at the beginning of the process. This is like kneading dough as it removes the oxygen and enables lactic acid to be produced naturally. This method dates back to the 1600s, or earlier.
Kimotos tend to be earthy, layered, and higher in acidity.
