Season 1, Episode 13.  Call it Shubo, or Moto, or Seed Mash, or Fermentation Starter or Yeast Starter... it's all the same thing!  In sake production, shubo is the step where fermentation actually begins and the goal that this step is actually to create a healthy vibrant yeast colony for the main mash.  To expand the number of yeast bit by bit, we need this stepping stone of a process to get us from a tiny amount of yeast to enough to ferment a big tank of sake.  The time we spend to make "shubo" gets us there.  There are 4 possible ways to make shubo: Sokujo, Yamahai, Kimoto and Bodai-moto.  Tim and John explore each of these variations and dig a little deeper into the family tree of sake.

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