Ampoule shikomi (ampoule yeast brewing method)

Ampoule shikomi is a brewing method in sake production that uses Kyokai yeast (cultured yeast) supplied in an ampoule in place of a conventional shubo (yeast starter). In this method, on the day before the first addition (hatsuzoe), part of the koji for the additions is combined with water to make a koji-water mixture (mizu-koji), and the yeast is multiplied in it at a temperature of about 35°C. Hatsuzoe is carried out the following day, and the brewing then proceeds by the usual methods. The main feature of ampoule shikomi is that it omits the conventional shubo-making process, which saves time and improves efficiency. This promotes stable fermentation and makes it possible to produce high-quality sake.