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Making the starter mash: grinding (yamaoroshi)

The mash grinding process is unique to the kimoto brewing method. In Japanese it is known as motosuri or yamaoroshi. Three people work on one hangiri tub and use a tool called a kaburagai to carefully grind the steamed rice and koji. The process is repeated three times for each of the eight hangiri tubs.


The semi-solid state created by grinding is also unique to the kimoto method and nurtures a unique layer of micro-organisms. The subtleties of pressure involved in the grinding may change the delicate balance in which varieties of micro-organism flourish and vanish. This in turn affects the final flavour. At Daishichi, it would be unthinkable to skip the yamaoroshi process.


To establish a rhythm, the workers sing the Mash Grinding Song.

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DAISHICHI SAKE BREWERY CO., LTD.
1-66 Takeda, Nihonmatsu,
Fukushima 964-0902, JAPAN
FAX +81 243-23-0008
E-mail:info@daishichi.com
We welcome your inquiries in either English or Japanese.