Yamahai is a yeast starter method that was developed after Kimoto, but before Sokujo. Yamahai allows for natural lactic acid production, but does away with the need for “Yamaoroshi” or the labor intensive macerating/mashing of the yeast starter using long wooden poles as done for centuries in the kimoto method. Yamahai flavor profiles tend to be full bodied and funky. See all Yamahai Sakes in the Urban Sake Directory.
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