Kihakumoto (dilute yeast starter)

Kihakumoto is a type of shubo (yeast starter, also called moto) prepared using a specific technique in sake brewing. In this method, the amount of water added is increased to keep the sugar concentration low, which creates a suitable fermentation environment. Lactic acid is also added to prevent contamination by unwanted bacteria and to create conditions in which the yeast can grow healthily. In addition, kaire (櫂入れ, stirring with a paddle) aerates the starter, which helps the yeast multiply. Kihakumoto is an important technique for producing sake with a particularly clean, fruity aroma and flavor.