Yamaoroshi Haishi Moto (starter made without the yamaoroshi step)

Yamaoroshi Haishi Moto refers to a kimoto-type shubo (yeast starter) in which the step called yamaoroshi, part of the traditional sake-making process, is omitted. Yamaoroshi is described as the process of introducing from outside the yeast and lactic acid bacteria needed to promote fermentation of the shubo. In the case of Yamaoroshi Haishi Moto, however, yeast and lactic acid bacteria that occur naturally are used to bring out a more natural flavor. As a result, the sake is characteristically rich in flavor while retaining a handcrafted feel. Kimoto-type shubo is often fermented over a long period, producing sake with complex, deeply layered flavors.