Starter Culture Flashcards
Three main types of Shubo production
Lactic acid addition method:
- Sokujo
Lactic acid growing method:
- Kimoto
- Yamahai
Method of Sokujo-style starter culture
(List the five components)
Combining water, koji, steamed rice, lactic acid, yeast to cultivate
90% of sake is made from this style because of its efficiency in time and cost
What is Ko-Ontoukamoto
高溫糖化酛
- When the water temperature is kept around 55-60C, unnecessary microorganisms can be romoved, and saccharification can be performed at the same time
- It’s considered a safe, and efficent method by modern technology
Yamahai is an abbreviation of what
Yamaoroshi Haishi Moto
山卸廃止酛
Yamaoroshi is the process of mixing water, rice and rice koji using long poles, in the beginning stages of making a Kimoto style yeast starter
Method of Kimoto style starter culture
Difference between Yamahai
Combine water, rice, Koji, and mashed with wooden pole to incorporate the lactic acid bacteria
- Contains a lot of lactic acid and has high acidity, so a richer sake quality is obtained
Yamahai is a derivative of kimoto, also involving the cultivation of lactic acid bacteria, the key difference is that the yamahai method foregoes the yama-oroshi step
Which style of starter culture was used for all sake production until Meiji period
Kimoto
What water does Bodaimoto use and where is it originated
そやし水 - A water that has been acidified by adding natural lactic acid bacteria to suppress the growth of unnecessary organisms
- considered the prototype of Kimoto-style
The name Bodai derived from 正暦寺 (しょうりゃくじ) on Bodaisan of Nara 奈良菩提山
What is Mizumoto
It’s a method described in Domoshuzoki 童蒙酒造記（どうもうしゅぞうき) in the Edo period, and it’s based on Bodaimoto
The oldest starter culture
Bodaimoto
What is the main purpose of Shubo
To cultivate yeast for alcohol fermentation
Sokujo, Kimoto, Yamahai take about how long to complete
Sokujo: 2 weeks
Kimoto & Yamahai: 1 month
