Kimoto
生酛
Definisi
The oldest surviving yeast starter (moto) method, dating to the early 1700s. Kimoto uses yamaoroshi (pole ramming) to mash steamed rice and koji into a paste, allowing natural lactic acid bacteria to create the acidic environment needed to protect the yeast.
Mendalam
In the kimoto process, brewery workers use wooden poles (kai) to ram the rice and koji mixture in small tubs for hours, usually in the middle of the night when temperatures are coldest. This arduous physical labor breaks down the rice to accelerate natural lactic acid production. The entire moto-building process takes about 30 days — twice as long as the modern sokujo method. Kimoto sake tends to have a deeper, more complex, and gamier flavor profile with higher acidity and stronger umami, making it exceptional with rich foods and excellent when served warm.
Istilah Terkait
Embed on your site — NihonshuFYI
Add the widget to any webpage using a script tag.
<div data-nihonshufyi="glossary" data-slug="kimoto"></div>
<script src="https://cdn.jsdelivr.net/npm/nihonshufyi-embed@1/dist/embed.min.js" defer></script>Embed using a standard iframe — works in any CMS.
<iframe src="https://nihonshufyi.com/iframe/glossary/kimoto/" width="100%" height="480" frameborder="0" loading="lazy" title="NihonshuFYI glossary widget"></iframe>Paste the URL into WordPress, Medium, or any oEmbed-aware editor.
https://nihonshufyi.com/glossarys/kimoto/Add a badge linking back to NihonshuFYI.
<a href="https://nihonshufyi.com/glossarys/kimoto/" target="_blank" rel="noopener">
<img src="https://nihonshufyi.com/badge/site.svg" alt="NihonshuFYI" height="20">
</a>
Use the NihonshuFYI WordPress plugin shortcode.
[drinkfyi-glossary site="nihonshufyi" slug="kimoto"]Use as a native HTML custom element in modern browsers.
<nihonshufyi-glossary slug="kimoto" theme="light"></nihonshufyi-glossary>
<script src="https://cdn.jsdelivr.net/npm/nihonshufyi-embed@1/dist/embed.min.js" defer></script>Powered by NihonshuFYI
Docs →