生もと【きもと】
- traditional sake yeast mash starter; oldest surviving traditional style of sake making
noun (common) (futsuumeishi)
Forms
Generated definitions (experimental)
- traditional sake yeast mash starter
This term refers to a specific method used in the brewing of sake. It is the oldest surviving style and is essential for creating the fermentation starter that harnesses natural yeast and koji for sake production.
Generated collocations (experimental)
なまもと生もとをつくる造るto produce kimoto (sake yeast mash starter)うも生もとつくり造りkimoto productionなまもと生もとのしこみ仕込みpreparation of kimotoでんとうてき伝統的ななまもと生もとtraditional kimotoなまもと生もとでじょうぞう醸造するto brew with kimotoうも生もとはっこう発酵kimoto fermentationなまもと生もとのぎじゅつ技術techniques of kimoto productionなまもと生もとをしよう使用したにほんしゅ日本酒sake made using kimotoなまもと生もとのとくちょう特徴characteristics of kimotoてづくり手作りのうも生もとhandmade kimoto
Lingaku