Kimoto or kimoto-tsukuri is a special type of sake that is independent of grade. It is related to the yeast starter stage of sake brewing, and kimoto was more orl ess the 'original' way to make the moto until about 1909 or so. In Kimoto, more wild and varied bacteria and yeast are present in the developing moto, and usually result ins a more distinctive, gamier and wilder flavour profile. Kimoto and Yamahai are similar, but kimoto is less wild.
