Origin Sake

Kimoto

The ancient technique of making the starter from naturally fermented lactic acid.

Yamahai

A progression from kimoto, while still using naturally fermeted lactic acid. The ideosyncratic and much loved yamahai.

Sokujo

The modern and fast method of making the yeast starter.

Bodaimoto

The ancient and complex art of making the yeast starter by the monks of the Shorakuji temple in Nara