Nitrate-reducing bacteria (Shosan Kangen Kin)

Nitrate-reducing bacteria are microorganisms that reduce nitrate in water to produce nitrite. These bacteria play an important role mainly during the fermentation of kimoto-style shubo (yeast starter). The nitrite produced by their activity helps prevent the shubo from fermenting too early (hayawaki). This is expected to keep fermentation of the shubo stable and to improve flavor and aroma. As one of the microorganisms essential to sake brewing, their presence is important in traditional production methods.