Englsh

Starter(Moto 酛 or Shubo 酒母)

IMG_0311

The sake brewing starter is called moto (“source”) or shubo (“mother of sake”) in Japanese. This sake starter, made of water, koji, steamed rice and yeast, is second only to koji quality in determining the quality of the end product.

The purpose of the starter is to cultivate ideal yeasts for the main fermentation. Since heat sterilization is not used for koji, it is essential to reach the dominant condition of yeast as soon as possible to bring the anaerobic conditions that prevent microorganism contamination in the starter.

 Before the domination, it is necessary to maintain an acidic environment to prevent contamination. There are two types of sake starter methods: using natural lactic acid, or adding lactic acid.

 #1.Ki-moto style (using naturally occurring lactic acid)

This method is propagates the starter with natural lactic acid living in the air. This propagation can be achieved using either ki-moto or yamahai-moto methods.

 #2.Sokujo style(adding lactic acid)

Adding lactic acid during the production process creates “Sokujo-moto” starter.

IMG_0312

SNSでフォローする

Leave a Reply

Your email address will not be published. Required fields are marked *

Related articles
Popular articles
Facebook Page
guidance

本サイト(本サイトを構成するテキスト・画像素材、商標等を含む)にかかわる知的財産権等の権利は、弊社又はその他の権利者が保有・管理しております。利用者の皆さまが権利者から適正な許諾を得ることなく、本サイトの全部又は一部を無断で使用(複製、転用、改変、送信、販売等)することは、権利者の正当な権利を侵害する行為であり、法律により固く禁じられております。

転載等に関するご相談・ご質問は、お問い合わせフォームからご連絡ください。

Sake Experience並びに当社ロゴは、Sake Experience Japanの登録商標です。

(C) 2018 Sake Experience Japan. All right reserved.
"Sake experience" is a registered trademark of Sake Experience Japan., Ltd.