Episode 58.  Onward with our exploration of all things "shubo" in the third entry in our sake yeast starter mini-series.  This week John and Timothy explore the "yamahai" method of starting sake.  In a language fond of contractions, the Japanese word "yama-hai" has to be one of the most sake friendly linguistic shortcuts you'll find.  Short for "yamaorshi" (pole ramming/mashing) and "haishi" (to stop/cease), Yama-hai indicates that this shubo method ceases the pole ramming/mashing that is done in the Kimoto method to get that fermentation kicked off.  Yamahai and Kimoto are related insofar as they allow for the natural build up of lactic acid, but Yamahai does it without the arduous mashing of the rice, koji and water together.  Is it a short cut to umami-town? Not quite, as the process still takes about four weeks, but you can put away the mashing poles and instead sip on some sake on while that lactic acid develops on it's own. Let's talk turkey and get the low down on Yamahai!

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