Moto-zukuri, or starter-making, is an essential step in the sake brewing process. The starter (moto/shubo) cultivates lactic acid, sterilizing the yeast and protecting it from dangerous microbes. Methods of starter-making have evolved over time as the science behind the process became understood. Bodaimoto The first documented method of lactic acid cultivation is the bodaimoto method, named in honor of the… Read moreRead moreThe Science of Starter-Making: Bodaimoto, Kimoto, Yamahai, and Sokujo
All sake rice is polished before the brewing process starts. After being harvested, dry grains go through a process called seimai. Outer layers of bran, proteins, and lipids are removed. This exposes the shinpaku, the center of the grain, where the starch is concentrated. Removing the grain’s outer layers enhances the sake’s flavor and facilitates the growth of the koji… Read moreRead moreSeimaibuai: The Rice Polishing Ratio
For our first blog post, we’re keeping things simple. There are two umbrella categories for all types of sake: Junmai and Honjozo. The word “Junmai” (純米) directly translates to “pure rice” in English. It refers to sake that is brewed using only four ingredients: rice, water, yeast, and koji, with no added alcohol or sugars. (Koji is the name for… Read moreRead moreJunmai vs. Honjozo: Notes On Pure Rice Sake