Shubo Yodan (four-part shubo addition)

Shubo yodan is one of the techniques used in sake brewing. It refers to a method in which the shubo (yeast starter) is added in four portions toward the end of the fermentation of the moromi (fermentation mash). The method aims to make the fullest use of the yeast power in the shubo and to produce sake with a rich, full-bodied and deep flavor. Shubo is made from yeast, rice and water, and plays an important role in promoting fermentation. Today the technique is not very common, but some breweries still use it as a traditional method. Because brewing with shubo yodan gives each product its own distinctive flavor, it is regarded as an appealing approach for enthusiasts seeking particularly individual sake.