Collection: Yamahai, Kimoto and Bodaimoto

This is a collection of sake brewed from one of the traditional lactic acid fermentation starter methods: yamahai, kimoto, and bodaimoto (or mizumoto). This category will also include the more uncommon methods of germination, hot yamahai, and akita kimoto.

You can consider this a catch-all collection for the higher umami, higher acidity, savory, creamy and earthy styles generated by these natural fermentations.