There are several methods for making shubo. To learn specifics about shubo production and ingredients, you can learn more by exploring the shubo production method links below:
• Sokujo: The so-called “modern” or “fast” shubo method where lactic acid is added manually at the beginning of making the shubo.
• Yamahai: Created in 1909, this is an update/alternative to the kimoto method that still allows for the natural build up of lactic acid but and does not require mashing the rice with long poles.
• Kimoto: The original old school shubo production method that allows for the natural build up of lactic acid and requires mashing the rice with long poles to encourage scarification.
• Bodai-moto: An ancient version of shubo production that could be considered a pre-cursor to the kimoto method.« Back to Glossary Index