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This method was discovered after the SokujoThe simplest and safest method of brewing sake, when making Shubo, a kind of leavin to multiply the yeast, selected yeast and lactic acid are added from the beginning.' MethodMéthode la plus utilisée pour faire le saké car la plus simple et la plus rapide, elle a été inventé au début du 20éme siècle. elle consiste à ajouter les levures sélectionnées et l'acide lactique au début du processus de fermentation. which made it possible to understand the fermentation process of sake. this method got success from the beginning. But it is with the discovery of yeast n°6 in the thirties that the sokujo method really became widespread. In the meantime, the brewers, with the help of scientists, tried to improve the kimotoKi = natural
Moto = shubo, yeast starter
Kimoto = natural starter
Cette méthode consiste à écraser le riz pour aider le KojiQu’est ce que le Koji ? Dans le cadre du saké, le koji est une moisissure noble qui permet de transformer l’amidon contenu dans le riz en sucre. On appelle cette étape la saccharification. a transformer l'amidon du riz en sucre, lors de l'étape du shubo (fond de cuve). l'acide lactique sera produit naturellement par la fermentation. on utilisera plutôt les levures naturelle qui vivent dans la brasserie mais l'utilisation de levures sélectionnées est autorisé par la législation. method which was the most widely used.
It was at this time that the YamahaiYamahai means without Yama-oroshi. Following the technical progress in polishing, which makes it possible to reach a polishing rate of 70%, it is no longer necessary to crush the rice during the shubo, the koji can transform the starch by itself without needing help; it therefore makes the Kimoto method unnecessary, as long as the rice is polished to at least 80% (of rice remaining after polishing) or less. Lactic acid is produced naturally, allowing natural selection of resistant yeasts. Legislation allows the use of pure selected yeast for the Yamahai method.' methodCette méthode consiste à ne pas écraser le riz, et à laisser l'acide lactique se développer naturellement lors de l'étape du shubo (fond de cuve). La législation autorise l'utilisation de levures sélectionnées.. Yamahai means without Yama-oroshi. Following the technical progress in polishing, which allows a 70% polishing rate to be reached, it is no longer necessary to crush the rice during the shubo, the koji can transform the starch by itself without needing any help; it also makes the method Method KimotoKi = natural
Moto = shubo, yeast starter
Kimoto = natural starter
This method consists of crushing the rice to help the koji transform the starch of the rice into sugar, during the shubo stage (acid lactic and yeast starter). lactic acid will be produced naturally by the fermentation. the natural yeasts that live in the brewery will be used instead, but the use of selected yeasts is allowed by lawunnecessary, as long as the rice is polished to at least 80% (of rice remaining after polishing) or less.
Lactic acid is produced naturally, allowing natural selection of resistant yeasts and protecting juice from bacteria. Legislation allows the use of pure selected yeast for the Yamahai method.