Sokujo-moto means “fast brewing yeast starter.” Pure lactic acid is added to protect the yeast starter (mash) from spoilage.
This differs from the other major style, kimoto-kei shubo, where naturally-occurring lactic acid bacteria form the necessary lactic acid.
Sokujo-moto occurs at temperatures from 68°F to 77°F. And it takes around two weeks to complete. It’s much quicker and more reliable than kimoto-kei shubo methods, so sokujo-moto is the most common yeast starter.
Though sokujo-moto is considered a modern starter method, it is loosely derived from ancient bodaimoto techniques.
What Does Sokujo-moto Sake Taste Like?
Sokujo-moto sake has a clean flavor. It can be fruity or earthy, depending on the grade. But it usually lacks the gamey quality found in kimoto and yamahai sake.