Yamahaimoto (Yamahai yeast-starter method)

Yamahaimoto is a method of making shubo (yeast starter) that uses a distinctive approach within the sake brewing process. In conventional starter making, a step called yamaoroshi (grinding the starter ingredients with paddles) is important. In yamahaimoto this step is omitted, and natural lactic acid bacteria are incorporated to create a distinctive flavor. When making a yamahaimoto shubo, work called kaiire (paddle stirring) or kumikake (ladling liquid over the starter) is carried out. A characteristic of the method is a technique in which a kumikake cylinder is used to pour liquid carefully over the shubo. This encourages natural fermentation and produces sake with complex flavor and aroma. Yamahaimoto is one of those sakes that leave a deep impression on drinkers because of their distinctive flavor.