kimoto-style shubo (yeast starter)
生もと系酒母きもとけいしゅぼKimoto-style shubo (yeast starter) is a type of shubo used in sake brewing. It is characterized by a method in which the lactic acid bacteria are cultivated naturally within the starter itself. The lactic acid these bacteria produce suppresses the growth of unwanted microbes and provides an environment in which yeast can grow healthily.
Kimoto-style shubo includes types such as sodate-moto (育てもと) and yamaoroshi haishi-moto (山卸廃止もと, known as yamahai). Sodate-moto is made using traditional methods and is marked by a process in which the lactic acid bacteria develop over a long period of time. This gives the shubo a distinctive flavor and aroma, and it also contributes to the overall complexity of the sake.
Kimoto-style shubo continues to play an important role in modern sake brewing, and each sake brewery makes it using its own techniques and accumulated knowledge. As a result, sake brewed with these starters often has a robust taste and a deep, lingering finish.
Related terms
- Sodatemoto (yeast starter)
- Bodaimoto (traditional water-based yeast-starter method)
- Yamahaimoto (Yamahai yeast-starter method)
- Kimoto (traditional yeast-starter method)
- yamaoroshi (grinding the starter ingredients with paddles)
- Lactic acid bacteria (Nyusankin)
- Yeast (kobo)
- Shubo (yeast starter)
- Lactic acid (Nyusan)
- Yamahai (traditional yeast-starter method)
- Junmaishu (Junmai sake)
- Fermentation
- Moromi (fermentation mash)
- Koji
- Shikomi mizu (brewing water)
- Seishu (clear sake; Japanese sake)