Which sake-related term refers specifically to the brewing process that dates back several hundred years?

The term that specifically refers to a traditional brewing process in sake production is kimoto. This method, which dates back several hundred years, involves a labor-intensive technique that produces a stable yeast culture essential for fermentation.

The kimoto process begins with the preparation of a starter mash called "yoshio," where steamed rice, water, yeast, and koji (a mold used to convert starch to sugar) are mixed together. Instead of using modern techniques, which often involve mechanical mixing to aerate the mash, kimoto brewers utilize a more natural approach by incorporating the yeast through a slow, deliberate fermentation process. By using wooden tools to mix the ingredients, the brewers encourage the development of lactic acid bacteria, which enhances the overall flavor profile and complexity of the sake.

This traditional technique is significant not only for its historical relevance but also for its influence on the character of the sake produced, often yielding a richer and sometimes funkier flavor and aroma profile compared to more contemporary methods. Understanding kimoto is essential for appreciating the craftsmanship and heritage behind sake brewing.