Shubo

Question 1

What is the purpose of the shubo?

Answer 1

To create an acidic environment using lactic acid so that a sufficiently concentrated population of fermentation yeast can develop.

Question 2

What is the approximate size of the shubo compared to the moromi?

Answer 2

Approx 1/10.

Question 3

What are the characteristics of Kimoto style shubo?

Answer 3

• Means “living source”
• Traditional and standard method since the 1600’s
• Labor intensive and time consuming “pole-ramming” process to turn rice into a paste
• Natural lactic acid bacteria produced which becomes protective lactic acid
• Takes about 30 days to complete
• Tends to make sake with higher acidity, umami, more complexity

Question 4

What are the characteristics of Yamahai style shubo?

Answer 4

• Simplified version of kimoto discovered in 1899 and introduced in 1909
• Uses slightly higher temperatures to extract koji enzymes without the need to pound the rice into a paste
• Similar characteristics to kimoto, i.e. higher acidity, higher umami and more complex, savory aromas
• Still used by a few brewers
• Current renaissance in kimoto/yamahai production

Question 5

What are the characteristics of Sokujo style shubo?

Answer 5

• Means “quick fermentation”
• Invented in 1910
• Industry standard
• Adds lactic acid directly to moto
• No need to grow a lactic acid bacteria culture
• Takes about 2 weeks to complete
• Cleaner flavor profile

Question 6

What are the characteristics of Ko-on Toka style shubo?

Answer 6

• Uses very high temperatures early on to sterilize the mixture and accelerate the breakdown of starches.
• Originally developed for sake brewing in warm regions, but is becoming more widely adopted.
• Suitable for very pure, clean styles of premium sake.