This is the modern or “fast” yeast starter method. Lactic acid is added directly to the yeast starter allowing the process to finish in 2 weeks vs. 4 weeks with the Kimoto or Yamahai methods, which develop lactic acid naturally.
- Sake bottling (binzume) is a labor intensive part of sake production that requires strict checks and quality contro… https://t.co/x3v4zYp7XJ Mar 25 from Instagram
- Have you been longing for your sake masu to light up and flash in time to music? Your wait is over! [MasuGlass] is… https://t.co/V5O1c2YMHd Mar 25 from eClincher
- "ARE YOU DRINKING SAKE YET"? Nutritional considerations for #sake https://t.co/XzidOI02dS @ShanaSpeaksWine @Furthermore Mar 24 from eClincher