酒しゅ母ぼ

noun

yeast mash; yeast starter

In sake brewing, the mixture of steamed rice, water, and kōji mold in which yeast is cultivated before the main fermentation.

• 酒しゅ母ぼは日本にほん酒しゅの醸じょう造ぞうで重じゅう要ような工こう程ていです。

  The yeast starter is an important step in sake brewing.

• 杜と氏うじが酒しゅ母ぼの状じょう態たいを毎まい日にち確かく認にんする。

  The master brewer checks the condition of the yeast mash every day.