Sokujo
Sokujo (速醸酛) is the modern starter: lactic acid is added, so it is quick and gives clean sake.
- Japanese
- 速醸酛（そくじょうもと）
- Group
- Making
From “How sake is made”
Koji, steamed rice, water and yeast build a large, healthy yeast population. Traditional kimoto and yamahai starters rely on natural lactic bacteria; the common sokujo starter adds lactic acid directly.