Moto (yeast starter)

Moto (酛) is a vital element of sake brewing: a starter in which a large quantity of healthy yeast is cultivated before the moromi (fermentation mash) is prepared. Moto is also called shubo (yeast starter), and the process of making it is known as moto-zukuri or shubo-zukuri. There are various ways to make moto, which fall broadly into two main types: sokujo-moto and kimoto. Sokujo-moto cultivates the yeast with added lactic acid. Because it allows sake to be brewed in a short period, it makes for efficient production. Kimoto, by contrast, relies on lactic acid bacteria that occur naturally, and uses traditional techniques. There are also other methods, such as yamahai-moto and bodai-moto, each producing sake with its own characteristics and flavor. Making the moto marks the start of alcoholic fermentation and has a major influence on the quality of the sake, so it is a very important step. Proper management and cultivation of the moto form the foundation for producing high-quality sake.