Kimoto is one of the key words of Sake. There are lots of websites explaining this word in Japanese. Even in English we can find some articles.
e.g.
http://www.daishichi.com/english/theme_park/data_menu.html
http://sakeaustralia.com/2012/01/25/kimoto/
In short, Kimoto (and Yamahai) Sake uses wild lactic acid bacteria for getting the lactic acid. Originally they used wild yeast too. (Some breweries use wild yeast even now.)
My partner did a kind of Kimoto method for her sourdough bread making. For the yeast starter, she used only (organic) wheat flour and water. So the yeast and the lactic acid bacteria is both wild. It is the best bread she has ever made.
