What does "Kimoto" specifically refer to in sake brewing?

"Kimoto" specifically refers to a fermentation technique in sake brewing that is characterized by its traditional method of creating yeast starters. This technique involves a natural fermentation process that utilizes the indigenous lactic acid bacteria found in the environment, which aids in the fermentation of the mash.

In the Kimoto method, the koji mold is added to steamed rice along with water, and the mixture is left to ferment with the wild yeast present. The process is labor-intensive and requires careful monitoring to ensure that the temperatures remain appropriate for the desired fermentation. As a result, Kimoto sake tends to have a richer and more complex flavor profile compared to those produced using the more modern and quicker "sokujo" method, which involves the use of lactic acid to achieve a more controlled fermentation environment.

Understanding Kimoto as a fermentation technique highlights the importance of traditional methods in the production of sake and how they contribute to the final product's character and taste, setting it apart from other types of brewing methods or classification in sake.