Posted on Mar 18, 2013 in Hiroko's Blog

After making the Koji rice, next step is making of Yest Mash Startar, Shubo, which is translated into Mother of Sake. We transfer the Koji rice to a middle size tank and add spring water and additional steamed rice, and let the mixture stand about two weeks, or until natural lactic acid is produced in the batch. Lactic acid makes the batch in the tank steril. Lactic acid bacteria itself will die eventually in the very strong acid environment. Then, yeast is added to the...

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