part 2

Well then, let's see the
differences in the starter mash!

Heh... Is there more...?

Simpleton...

Simple...?

Let me show it to you simply.

There are 3 methods of preparing the mash:
KIMOTO: 生酛, YAMA-HAI: 山廃
...and Quick Fermentation.
The last one is the most
common and not mentioned on the labels.


Type of Mash:
KIMOTO: 生酛
Prepartion Method:
It goes through a laborious process
called MOTO-SURI* or YAMA-OROSHI.

Type of Mash:
YAMA-HAI: 山廃
Prepartion Method:
MOTO-SURI is skipped.

KIMOTO: 生酛, YAMA-HAI: 山廃}
Taste Characteristics:
・higher acidity
・strong and full-bodied
・rich taste

Type of Mash:
Quick Fermentation
↑Lactic acid and yeast are added to
make it ferment faster than
KIMOTO: 生酛 or YAMA-HAI: 山廃!
Taste Characteristics:
・light-bodied
・clear flavor

For KIMOTO: 生酛, MOTO-SURI*
enables the brewer to control the progress,
which helps achieve their desired taste.

YAMA-HAI: 山廃 doesn't involve
grinding the rice.
It lets the rice dissolve naturally.

Over! Showed it simply!!


*MOTO-SURI: A process of grinding
　the rice so it can easily be dissolved.
*"YAMA-HAI: 山廃" is short for
　"YAMA-OROSHI HAISHI-ZIKOMI:
　山卸し廃止仕込み."
*HAISHI: 廃止 means "abolish."