Hosanzai (acidulant)

Hosanzai (acidulants) are acids added to keep the shubo (yeast starter) and moromi (fermentation mash) in good condition and to improve the quality of sake. Acid supplementation plays a role in supporting microbial activity, particularly during fermentation, and is an important means of improving the flavor and shelf stability of sake. The acids generally used as acidulants include lactic acid, succinic acid, and malic acid. These acids adjust the pH of the shubo and moromi and support yeast fermentation, which helps raise the quality of the sake.