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Kimoto Brewing.jpg


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

Zakari 6.jpg


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

Yeast Landing Page 2.jpg


The modern and fast method of making the yeast starter.

View of Meditation Garden


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

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