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 which takes one or two weeks.
