Yamahai (traditional yeast-starter method)

Yamahai is one of the methods for making shubo (yeast starter) in sake brewing, and is distinguished by the omission of a step called yamaoroshi. Normally, when making shubo, a task called motosuri is carried out, in which steamed rice is crushed with a paddle; in yamahai, this step is abolished. The yamahai method takes in many natural yeasts and leaves saccharification and fermentation to the work of various yeasts, which gives the sake a distinctive, deep flavor. Sake made by this method is characterized by a more complex and fuller flavor than that of the usual brewing process, and it also brings out a distinctive aroma when aged. Yamahai sake is favored by people who enjoy rich, full-bodied sake, and it is also considered to pair well with food.