Difference between sokujo moto and previous methods.
As I am thinking about some experiments to do with sake I began thinking about the difference between various moto methods. Not so much the procedures but what makes the sake different. Most homebrew sake is made with either the sokujo or yamahai methods. The yamahai method, much like the kimoto method is known for producing a deeper and richer, even earthier sake.
In the sokujo method lactic acid is added at the start of the moto while in the yamahai method various bugs are rallied to provide the lactic acid. It is this early stage of the moto that makes the difference in outcome. Once the bugs have done there thing and there is enough lactic acid built up the moto is protected from any further trouble and the yeast are free to thrive and grow. Continue reading “Difference between sokujo moto and previous methods”
This article looks at the three types of Sake yeast mashes, also known as moto and shubo. The differences between these three moto are examined.
Moto (元), Shubo (酒母), Yeast mash are all names for the Sake yeast starter. In this article I will only use the term “moto” but the three can be used interchangeably. Moto is where the number of yeast cells is increased to the needed level. The moto is used to inoculate the main sake fermentation, the Moromi (諸味). To build the moto we start with rice (米), koji (麹) and yeast (酵母). These three ingredients along with water were the only ones used for moto originally. The method to produce this original moto is known as Kimoto. It features a vigorous mixing, taking many hours, to produce a puree of the ingredients. It was thought this vigorous mixing, called Yama-Oroshi, was needed for the ingredients to properly work together.
In 1909 a modification to the Kimoto method was developed. The modification was to drop the vigorous mixing. As it turned out, the mixing was not really needed. The modified process was called Yama-Oroshi haishi moto or Yamahai moto for short. Continue reading “Sake Yeast Mash – The Moto”