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Origin Sake 2016

Kojima, Kurashiki, Okayama-Shi, Japan

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Kimoto Brewing.jpg

Kimoto

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

Zakari 6.jpg

Yamahai

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

Yeast Landing Page 2.jpg

Sokujo

The modern and fast method of making the yeast starter.

View of Meditation Garden

Bodaimoto

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