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In order for a healthy start for the yeast a small starter batch is first made which takes about a month. At Nøgne Ø the Yamahai method is used. Historically this method was employed for a brief period at the turn of the 20th century until the more modern Sukojo-moto (fast-brewed moto) became the norm. The Yamahai method was a slight modification of the older traditional Kimoto method. It tends to produce a more robust, higher acid and more complex Sake. Today Sake made using the Yamahai method accounts for less than 1 % of the Sake made in Japan.