oldest surviving traditional style of sake making(KIMOTO)
It refers to the sake mother used for brewing sake and the traditional method of making sake mother by hand (i.e., “kamishiohashido-zukuri”). The term “Namahashido-zukuri” refers to the traditional method of sake mother making, in which natural lactic acid bacteria are used to kill off bacteria and propagate yeast, and to the type of sake made by grinding rice called “Yamahoshi” or “Hashiwashiri”. The advantages of this method are the overwhelming purity of the yeast and the minimal deterioration of quality over time. The taste is rich and thick, yet refreshing.
