Sodatemoto (yeast starter)

Sodatemoto is a type of shubo (yeast starter) used in the sake brewing process, and refers in particular to kimoto-style starters. Kimoto is prepared in a natural state using rice, rice koji, water, and yeast. Because it is made by a traditional method, it has a distinctive flavor in which the yeast works vigorously. In this method, the action of lactic acid bacteria is important: it produces ammonia and conditions the environment of the whole starter, allowing the yeast to ferment under more suitable conditions. Sake made with sodatemoto is characterized by depth of body (koku), umami, and a rich flavor.