yeast starter; yeast mash
Technical term in sake brewing; refers to the initial yeast culture used to start fermentation. Also written as 酒母.
In sake brewing, first the yeast starter is prepared.
This brewery continues the traditional kimoto method.
sake brewing using natural yeast and no mashing
The kanji 酛 is a kokuji (Japanese-made character) combining 酉 (sake jar radical) and 元 (origin), reflecting its role as the 'origin' of fermentation. The reading もと is the native Japanese word for 'origin'.