酛もと

noun

yeast starter; yeast mash

Technical term in sake brewing; refers to the initial yeast culture used to start fermentation. Also written as 酒母.

See also: 酒母 · 元 (もと)

• 日本にほん酒しゅ造づくりでは、まず酛もとを仕し込こむ。

  In sake brewing, first the yeast starter is prepared.

• この蔵くらでは伝でん統とう的てきな生き酛もと造づくりを続つづけている。

  This brewery continues the traditional kimoto method.