“Kimoto (Kimoto Zukuri)”
To put it very simply, sake brewing is a mixture of steamed rice, water, molt, yeast, lactic acid bacteria, etc., fermented, and transformed into alcohol. At this time, there are no lactic acid bacteria in the first stage, so in most common brewing methods, lactic acid bacteria are added in the middle.
“Kimoto (Kimoto Zukuri)” does not add lactic acid bacteria from the outside. The lactic acid bacteria that are born in the process of grinding rice are carefully propagated. Naturally, it takes a lot of time and effort. So the production rate is small, and the price is high because of the cost.
“Yamahai (Yamahai Jikomi)”
On the other hand, “Yamahai” does not do the work of “YamaOroshi” in the middle of “Kimoto Zukuri”. Instead, lactic acid bacteria are cultured and multiplied by a method called “Yamahai Jikomi”. Of course, just because “Yamahai Jikomi” doesn’t use “YamaOroshi” doesn’t change the fact that it’s a very time-consuming method.
Naturally, both “Kimoto Zukuri” and “Yamahai Jikomi” are delicious sake, and the yeast has a strong power and does not deteriorate easily in quality. Is it the power of nature? It is a sake that can be enjoyed deliciously at various temperatures, both cold and hot.
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