Shubo shoryaku shikomi (brewing without a yeast starter)

Shubo shoryaku shikomi is a method of brewing sake using cultured yeast in place of the usual shubo (yeast starter). Yeast in liquid, paste, solid, or dry form is commonly used. This approach saves the effort of preparing a shubo and makes it possible to achieve stable fermentation in a shorter period. By taking advantage of the characteristics of the yeast, brewers can also produce sake with a variety of flavors and aromas. For these reasons, it is widely adopted as an efficient and versatile brewing method, particularly in commercial sake production.