sakadane; yeast starter grown on rice kōji
A fermentation starter used in sake brewing, made by cultivating yeast on steamed rice inoculated with kōji mold.
See also: 麹
Sakadane is essential for brewing sake.
The master brewer carefully manages the condition of the yeast starter.
Compound of 酒 (sake) and 種 (seed/starter), literally 'sake seed'.