Sokujo-kei shubo (quick-fermentation yeast starter)

Sokujo-kei shubo (quick-fermentation yeast starter) is a type of shubo (yeast starter, also called moto) made by adding brewing lactic acid and cultured pure yeast at the early stage of the starter-making process. Because this method is safe and allows the starter to be prepared in a short time, it makes efficient brewing possible. Sokujo-kei shubo was developed in 1910 at Japan's National Brewing Research Institute and subsequently became widespread. Unlike kimoto-style shubo, which relies on lactic acid bacteria that multiply naturally within the starter, sokujo-kei shubo has lactic acid added from the start, so lactic acid is available more quickly. As a result, the sake produced is often characterized by a light, tanrei (crisp and delicate) style. There are several types of sokujo-kei shubo, including ordinary sokujo shubo, high-temperature saccharification shubo, dilute shubo, and Ultra Seven shubo. Through these techniques, distinctive sake is produced at sake breweries across the country.