A yeast starter fermentation tank.

The Yeast Starter (also known as Shubo, Moto or Fermentation Starter) is a small starter batch of sake that is used to grow a vibrant yeast colony, before the fermentation is moved to the main and larger fermentation tank. During the time of the yeast starter production, the temperature is often varied to stress the yeast to ensure the strongest survive. Creating the initial yeast colony in a small batch also helps to crowd out and create less opportunity for unwanted bacteria and wild yeast to gain any kind of a foothold in the starter.

There are several methods for making the yeast starter. To learn specifics about yeast starter production and ingredients, you can learn more by exploring the yeast starter production method links below:

Sokujo: The so-called “modern” or “fast” yeast starter method where lactic acid is added manually at the beginning of making the yeast starter.

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 yeast starter 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 yeast starter production that could be considered a pre-cursor to the kimoto method.

Also See Related Terms:

Fermentation Starter

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