Kimoto

The Kimoto method is renowned for producing sakes with deep, clean, almost pungent flavours. But what does it involve? To understand it, we need to start at the beginning. The sake fermentation process can be divided into two main stages: the initial ‘moto’ fermentation and the main ‘moromi’ fermentation.

The initial ‘moto’ phase takes place in a small barrel called a ‘pied de cuve’. It already contains all the ingredients needed to make sake: water, steamed rice, koji and yeast. Its purpose is to start a healthy, vigorous fermentation, without which the main ‘moromi’ phase, which contains the same ingredients but in much larger quantities, would not take place. This is where the ancient and respected ‘kimoto’ method comes in.

Fermenting sake produces sugar and heat, which attract bacteria and other wild yeasts suspended in the brewery air. In the vast majority of cases, these micro-organisms are undesirable. Fortunately, the Kimoto method has been preventing them from settling in the ‘moto’ for over 300 years.

During the first few days of fermentation, the brewers stir the bottom of the vat with large wooden spatulas every three hours. (Yes, even in the middle of the night.) Disturbed in this way, the fermentation ‘strengthens’ by producing large quantities of nutrients that keep pesky microbes at bay. It’s simple!