Shubo - yeast starter

Japanese: 酒母 - しゅぼ

<br /> For sake brewing, high-quality yeast is cultivated using steamed rice, koji, and water. Further steamed rice, koji, and water are added to this and fermented to create moromi. It is also called " moto ." To cultivate high-quality yeast used to ferment the moromi, it is essential that the medium is highly acidic to suppress the growth of microorganisms other than the yeast that are harmful to brewing. To achieve this, lactic acid is added or lactic acid bacteria are used to generate lactic acid. In terms of production methods, the former is called " sokujomoto " and the latter " kimoto ," and the method that was improved in the Meiji period from the traditional kimoto method perfected in the Edo period is called " yamahaimoto ." ◇ Usually referring to sake, but can also be used to refer to other types of alcohol with similar production methods, such as some Chinese alcohols.

Source: Kodansha Drink Dictionary Information

Japanese:

日本酒の醸造のために、蒸した米・麹・水を用いて優良な酵母を培養したもの。ここへさらに蒸した米、麹、水を加えて発酵させ、もろみとする。「酛(もと)」ともいう。もろみを発酵させるのに用いる優良な酵母の培養には、醸造に有害なこの酵母以外の微生物の増殖を抑えるために強い酸性であることが必須となるが、このためには、乳酸を加えるか、または乳酸菌の働きを利用して乳酸を生成させる。製法としては前者を「速醸酛(そくじょうもと)」、後者を「生酛(きもと)」といい、江戸時代に完成した伝統的製法である生酛を明治期に改良した製法を「山廃酛(やまはいもと)」という。◇普通、日本酒についていうが、中国酒の一部など製法に共通点のあるほかの酒について用いることもある。

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