
Origin Sake
Yamahai
A progression from kimoto, while still using naturally fermeted lactic acid. The ideosyncratic and much loved yamahai.
Bodaimoto
The ancient and complex art of making the yeast starter by the monks of the Shorakuji temple in Nara
A progression from kimoto, while still using naturally fermeted lactic acid. The ideosyncratic and much loved yamahai.
The ancient and complex art of making the yeast starter by the monks of the Shorakuji temple in Nara