Which term describes the traditional method of sake brewing that involves a specific starter culture?

The term that describes the traditional method of sake brewing that involves a specific starter culture is Kimoto. This method is characterized by its labor-intensive process, where a natural starter culture, or 'moto,' is created using a mixture of steamed rice, water, yeast, and a small amount of lactic acid bacteria. The Kimoto process involves a unique technique of the classic 'moto' preparation that allows for the development of complex flavors and aromas in sake.

In Kimoto brewing, the ingredients are mashed together by hand in an effort to encourage the growth of beneficial microorganisms, which play an essential role in fermentation. This contrasts with other methods like Yamahai, which also involves a natural fermentation starter but has variations in its preparation, particularly concerning the inclusion of lactic acid bacteria.

Shikomi refers to the overall process of sake brewing that occurs after the starter culture is prepared, while Namadoko is a term not directly associated with starter culture methods in sake brewing but is related to the form of unpasteurized sake. Understanding the nuances of these terms further emphasizes the significance of the Kimoto method in producing traditional sake.