KIZAKURA KIMOTO YAMAHAI 15% 1.8L

Making motomoto (sake mash) is an important process in determining the taste of sake. "Kimoto; Keiyama Haishubo" brewed using traditional manufacturing methods takes up to a month to slowly and carefully cultivate healthy yeast. Huangying focuses on lactic acid bacteria, the key to successful sake saccharification, and carefully selects two types of lactic acid bacteria.