Life’s too short to keep it safe. Why not try something new today? Here we curate a selection of our favourite edgy sakes that are made using the ancient Kimoto method, as well as Yamahai and Bodaimoto. These sakes reflect the rich history and also pairs well with food!Not so familiar with these terms? Here’s the low-down.
Kimoto and Yamahai are traditional and time consuming methods that produce naturally occurring wild sake yeasts and natural lactic acid. The main difference between them is that the steamed rice is not macerated with a stick. Both methods produce sakes that are rich in flavour, high in umami and acidity.
Bodaimoto is another old method that was developed around the 14th century. The monks of the Shorakuji Temple in Nara first developed and maintained these techniques. Their diaries from that time still exist, and much of their brewing advice remains relevant to this day. A small portion of steamed rice is added to raw rice and water, is left to sit for days, resulting in an acidic mixture. Bodaimoto sakes can be intense, complex and funky!