Show Notes:

Andy and Jim take on Sokujomoto, the incredibly common fast yeast starter. On the way, they explore its linked history with yamahai, talk about how it got so common, and clarify its modern variations.

Recommended Sake in this Episode:

Andrew:

Bijofu Ginjo Rei

Jim:

Takarabune Junmai Saito no Shizuku

Useful vocabulary for this episode:

Sokujo Moto - Fast yeast starter. Developed by Kamajiro Eda, first established in detail in an NRIB journal article in 1910, but also hinted at in 1909.

Koon Toka - High temperature saccharification fast yeast starter. Also known as amazake moto. Particularly common in Hiroshima brewing.

Chuon Toka - Medium temperature saccharification fast yeast starter.

Teion Toka - Low temperature saccharification fast yeast starter. Also known as futsusokujo. The original sokujo moto.

Kobo Jikomi - “Yeast mashing.” No-starter brewing.

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