Yamahai

Sakes produced using the "yamahai" method are known for their deep and clear flavors but also more tender than those of sakes produced using the "kimoto" method. But what is yamahai? We explain it starting from the beginning.

The production of all sakes begins with a small-scale fermentation called "moto." All the necessary ingredients (water, steamed rice, koji, and yeasts) are mixed in limited quantities in a small barrel called "starter tank." The goal of this initial and nonetheless critical phase is to initiate a vigorous fermentation. If all goes well and the "moto" appears healthy, large quantities of water and steamed rice will be added to launch the main fermentation phase or "moromi." Unfortunately, ensuring the health of the "moto" is a complicated matter... Fortunately, the "yamahai" method is here for that.

The sake fermentation process produces sugar and heat that attract airborne microbes. Unless brewers attempt to create a "natural" sake fermented by wild yeasts, these microbes are obviously not invited into the starter tank. To prevent them from arriving nonetheless, brewers can force the "moto" to produce enzymes and nutrients that these microorganisms detest using the "yamahai" method. Just add a lot of water and keep the starter tank slightly above 5°C. Easy!

The yamahai method descends from the centuries-old "kimoto" method. This labor-intensive technique involves mixing the starter tank with large wooden paddles every four hours during the "moto" phase, which "stresses" the fermentation and forces it to produce molecules that wild microbes refuse to approach. The yamahai method produces a similar result with significantly less effort.