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We often here about the three types of moto or seed mash. There is the currently most used moto type, sokujo-moto, the next most common, Yamahai-moto and the moto which was king before that, kimoto. But, before these there was another type of moto, one that was used as late as 1925 under the name Mizumoto. This moto was bodai-moto and was developed by the monks at the Bodaisen Shoreki Ji Buddhist temple.
The monks studied the techniques used in both Japan and China. They developed their method some time in or before the 14th century. A brewing diary, “Goshu no Nikki,” describes the two step method and later starting in 1478 as chronicled by the “Tamon-in Nikki” the three step method was developed and used. Taken together these describe how the method for making Bodaisen had transformed from a single mash sake brewing to one that used a starter culture from previous good mashes to one with a purpose made starter mash, bodai-moto, added to the main ferment and the progressions from including two and then three additions to the moromi.