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Quick fermentation starter (sokujo-moto/速醸酛 )

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 Soku (first) jo (brew) moto (starter) is a very simple method of starting sake and preventing contamination. First of all, water, lactic acid, koji and yeast are mixed at the temperature of 10-12, then mixed with steamed rice. The temperature is slightly higher than used for ki-moto and yamahai-moto. Thanks to the higher temperature, saccharification and yeast cultivation are faster than other methods. It takes about 14 days to reach full yeast cultivation.

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This method was invented at the National Institute of Brewing Research (Shurui sougou kenkyusho) in 1910. Despite its simplicity (and cost effectiveness due to reduced labor), it brings a clear and smooth, low umami flavor, so is widely used among most sake breweries.

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