Starting the Sokujomoto.

On the Sake!

Finally I have a batch of sake underway and today marks the Sokujomoto day 2.
My yeast of choice is the Wyeast Sake #9, pictured below.

Also known as the Kumamoto yeast, after the Kumamoto Prefecture, it was the Brewing Society of Japan who gave it the designation Yeast #9.

This yeast can make an aromatic and clean gingo-shu, with a full fermentation that is well suited to low temperatures.  The fruity aromas produced are similar to apples or melon.

Further information on the history behind the Kumamoto yeast can be found on John Gauntner's blog.









After adding the Miyamizu style water, 88% lactic acid, yeast, koji and rice the temperature was 17.1°C.  This is where the aquarium thermometer comes in handy, after making koji it can be cleaned steralised and inserted in the fermentation bucket to accurately monitor the core temperature of the Sokujomoto and then the Moromi.  The alarms can be set for 1°C above and below the target temperature. 

This is the Sokujomoto just after the rice addition.

24 hours later, the Moto was maintaining 15°C, the rice absorbed water and the yeast completed their lag phase.  When I came to stir the Moto, it already had a nice sweet aroma and was starting to bubble.

I will now keep the Moto as close to 15°C as I can for the next 4 days.

6th day of the Sokujomoto.

The Moto is now generating a lot of foam which must be knocked down twice each day.

 After knocking the foam back the Moto has a nice thick milky appearance and has a taste similar to yoghurt, tangy with a sharp bitterness.

The Sokujomoto after stirring and just before the start of Sandan Shikomi, with the Hatsuzoe addition.