| Yamahai-jikomi tends to be avoided nowadays because it requires a certain level of care; moreover, rationalization such as kobo-jikomi (brewing using cultured moto), kon-toka-moto (high heat saccharification moto), and chuon-sokujo-moto (medium heat saccharification moto) has caused many sake breweries to stop using the yamahai method. |
それなりの手間もかかるために敬遠される傾向もあり、酵母仕込み、高温糖化?、中温速醸?などの合理化によって山廃で仕込まなくなった酒蔵も多い。 |