Kimoto is an even older brewing method than Yamahai, in which yeast is cultivated under acidic conditions by mashing rice and water together to make a lactic acid fermentation process that incorporates naturally occurring lactic acid bacteria. The taste produced by the yeast that survived the fierce competition for survival is characterized by strength and a thick core, with a crisp, sharp finish. The sake rice used is "Shiga Wataribune No. 6" which is from the father line of Yamadanishiki and originated in Shiga Prefecture.