Moto

酛

Brewing Process

Definição

The yeast starter, also called shubo (酒母), where a concentrated mixture of steamed rice, koji, water, and yeast propagates to create a robust yeast population capable of driving the main fermentation. Building a strong moto is the second most critical step after koji.

Em Profundidade

The moto serves as a nursery for yeast, providing a high-sugar, high-acid environment where desirable yeast strains can multiply to hundreds of millions of cells per milliliter while suppressing wild bacteria. The process takes 2-4 weeks depending on the method. There are several moto styles: sokujo (modern fast method using lactic acid addition), kimoto (traditional method with pole ramming), and yamahai (modified traditional method). Each produces a different flavor foundation for the finished sake.

Termos Relacionados

Sokujo 速醸 Moromi 醪 Kimoto 生酛 Yamahai 山廃 Sandan-jikomi 三段仕込み Shubo 酒母

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