Kimoto is a traditional style of brewing that’s been around for centuries. It involves the laborious process of pulverizing the rice manually using long, oar-shaped poles when starting the yeast starter. Unlike the modern “sokujo” method that adds lactic acid directly to the yeast starter, kimoto relies on ambient bacteria that builds up the lactic acid naturally. This yeast starter process takes about four weeks, compared to the modern method
All about sake
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Introduction
Welcome To Your Sake Journey!
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Lesson 1
What Is Sake?
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Lesson 2
What Is Sake Made of and How Is It Made?
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Lesson 3
What Is Rice Polishing Ratio?
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Lesson 4
Types of Sake
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Lesson 5
How To Store Sake
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Lesson 6
How To Drink and Serve Sake
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Lesson 7
Food Pairing Guide
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Lesson 8
Best Sake Bottles and Brands for Beginners