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Alcoholic drinks from Japan
Kimoto sake is brewed like other sake, but its yeast starter is soured by lactic bacteria that grow on their own rather than by added lactic acid. Rice, koji and water sit cold for about two weeks while nitrite-making bacteria and then lactic bacteria take turns, and only then is the yeast added. The starter takes about a month, against two weeks for the modern sokujo method.
| Steamed rice40 kg | Rice polished to 80 % in this batch[yamane2024] |
| Rice koji20 kg | [yamane2024] |
| Water55 L | [yamane2024] |
| Sake yeast | Added only once the lactic bacteria have soured the starter[yamane2024][jss-nrib2011] |
| Starter | kimoto (natural lactic acid bacteria, then sake yeast) |
Total time across the recorded steps: 49 days – 51 days
What changes: Steamed rice, koji and water are mixed cold in a tank
In the Hokkaido study, 40 kg of steamed rice, 20 kg of koji and 55 L of water were mixed in a tank. Output: rice, koji and water mix.
Microbes at work in this step
koji enzymes start to dissolve the rice; wild yeasts and nitrate-reducing bacteria from the starting materials are present
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kimoto sake is brewed like other sake, but its yeast starter is soured by lactic bacteria that grow on their own rather than by added lactic acid. Rice, koji and water sit cold for about two weeks while nitrite-making bacteria and then lactic bacteria take turns, and only then is the yeast added. The starter takes about a month, against two weeks for the modern sokujo method. Made in 5 steps over 49 days – 51 days. The longest step, add the yeast and warm the starter, takes 30–32 days (Yamane M. et al. 2024) and runs at 22 °C (Japan Sake and Shochu Makers Association and…). Leuconostoc (L. mesenteroides, L. citreum, L. suionicum) early in the lactic phase and Latilactobacillus sakei, the classic later lactic bacterium of kimoto starters do most of the fermenting.
| Main step | 30–32 daysMeasured[yamane2024][jss-nrib2011] | Add the yeast and warm the starter |
|---|---|---|
| Temperature | 22 °CReported[jss-nrib2011] | Add the yeast and warm the starter |
The starter is soured by lactic bacteria that grow naturally, not by added lactic acid, so it takes about a month instead of two weeks. Its run of nitrite-making bacteria, lactic bacteria and yeast varies from brewery to brewery and gives a more complex sake.
The kimoto starter begins at a neutral pH, so spoilage organisms could grow. The study says the orderly succession of nitrite-making bacteria, then lactic bacteria, then sake yeast, keeps spoilage out; the nitrite holds back contaminating yeasts, the lactic acid lowers the pH, and the alcohol from the yeast removes the lactic bacteria.
Every number is labelled with how it is known. How this atlas is made
The NRIB guide says that in the 12th to 15th centuries, shrines and temples began to use lactic acid fermentation to make the yeast starter. Wikipedia places the kimoto method in the Nada district in the Edo period. The national institute (now NRIB) was founded in 1904, and in 1909 it invented yamahaimoto, an improved version of kimoto, and sokujomoto, which has become the most widely used starter. The 2024 study says kimoto production has been rising in recent years.
