Kimoto

The kimoto method is known for producing sakes with deep and sharp flavors, almost cutting. But what does it consist of? To understand, one must start from the beginning. The sake fermentation process can be divided into two main phases: the initial fermentation "moto" and the main fermentation "moromi".

The initial phase "moto" takes place in a small barrel called a "starter tank." It already contains all the necessary ingredients for sake production: water, steamed rice, koji, and yeast. Its purpose is to initiate a healthy and vigorous fermentation, without which the main phase "moromi," which contains the same ingredients but in much larger quantities, could not take place. This is where the ancient and respected method " kimoto ».

The fermentation of sake produces sugar and heat that attract bacteria and other wild yeasts suspended in the air of the brewery. In the vast majority of cases, these microorganisms are undesirable. Fortunately, the kimoto method has been there to prevent them from settling in the "moto" for over 300 years.

Its principle is simple but sporty: during the first days of fermentation, brewers stir the mash with large wooden paddles every three hours. (Yes, even in the middle of the night.) Thus disturbed, the fermentation "strengthens" by generating large amounts of nutrients that keep the pesky microbes at bay. Easy!