yeast starter(syubo)
Yeast is cultivated using steamed rice, koji, and water to brew sake. As the name suggests, it is like the “mother of sake,” a liquid that serves as the foundation for sake brewing. The sake mother not only nurtures superior yeast and promotes alcoholic fermentation, but also greatly influences the taste and aroma of sake. There are various methods of sake mother production, but they can be broadly divided into two types: the “kimoto” type, which utilizes natural lactic acid, and the “sojyu” type, which uses artificially created lactic acid.
