Sake Glossary

Two different production processes to initiate the fermentation using traditional methods for the yeast starter where the lactic acid is naturally formed (in contrast to the current modern, so-called “quick method” whereby the lactic acid is added to save time) and which require an additional 15 days (in the case of the Yamahai method, the yeast starter is left alone and without any blend or mix, allowing for the generation of even richer and marked or pronounced flavors).