Sokujo shubo (quick-method yeast starter)

Sokujo shubo (快速 yeast starter) is a type of shubo (yeast starter) that plays an important role in the sake brewing process. Its main characteristic is that lactic acid is added to water and koji, and cultured yeast is then added, so that saccharification and fermentation proceed at the same time. Because fermentation advances in a shorter period than with other types of shubo, the standard time from preparation until the starter reaches the swelling stage (fukure) is said to be about 7 days. Sokujo shubo is generally used mainly when a brewery wants to make sake quickly, and because fermentation is easy to manage. This makes it possible to produce sake that is ready to drink relatively soon.