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Yamahai, Kimoto, and Bodaimoto sake have one thing in common: they are all sake brewing methods that utilize natural lactic acid bacteria. This natural lactic fermentation process tends to give yamahai, kimoto and bodaimoto a higher acidity and a more unusual, umami-driven set of flavors. Variously jammy, cheesy, tangy, funky, fermenty, mushroomy...these sake are as unique as the microorganisms that make them.
