The Secret of Good Taste: Ki Moto Making

I know that Moto (Shubo) (seed mash) is made first for sake brewing. Could you tell me what for?

Sake is an alcoholic beverage, so we need to make alcohol. "Kobo (yeast)" plays the main role to make alcohol. You have no alcohol without Kobo. We need to grow a lot of Kobo first. The process of growing Kobo is called "Moto" as a foundation of sake brewing or "Shubo" meaning as a mother of sake. The most traditional methods of Moto making are "Ki Moto" and "Sokujo Moto."

How Kobo works:
Rice starch is saccharified with "Koji (molds)" and Kobo works to convert the sugar content to alcohol. At Kikumasamune, we use a unique fermentative Kobo called Kikumasa Kobo. Operations for Shubo of Ki Moto are complicated, difficult and take more than twice in days compared to the Sokujo-type Shubo. In Nada, there are only few places other than Kikumasamune, who makes this type of Kobo.

Moto making

Kikumasamune is famous for Ki Moto making, but what is it different from Sokujo Moto?

Ok, with Ki Moto making, we take about 3 weeks to grow Moto using the traditional manual method. In the first 2 weeks, we mainly do through lactic acid fermentation by using natural lactic acid bacteria. In the last 1 week, we grow Kobo. On the other hand, with Sokujo Moto making, lactic acid fermentation period is shortened to 1 week rather than 2 weeks by using lactic acid sold in the market and cultured Kobo to prepare Moto.

During the process of Ki Moto, you take 2 weeks for lactic acid fermentation.

Lactic acid bacteria of Ki Moto is called scientifically "Lactobacillus sake" and is well known in the world. This lactic acid bacteria is only used for "Ki Moto Making" in Japan. There are two types of Ki Moto-type Shubo, "Ki Moto" and "Yamahai Moto." With "Ki Moto," the process called "Motosuri" in which Jomai, Koji and water are carefully mixed (refer to the moving picture) or "Yamaoroshi." "Yamahai Moto" is a simpler version of "Motosuri" which omits the process of "Yamaoroshi."

Can you really make good-tasting Sake if you use "Ki Moto"?

Yes, that is the important point. Recent findings show that the Kobo grown with Ki Moto is completely different from Kobo from Sokujo Moto.

Isn't Kobo still Kobo regardless if it is grown with Ki Moto or Sokujo Moto?

It is very different. This difference even determines the taste of Sake.

Does it mean that it is scientifically proven that the Ki Moto making makes delicious sake?

Yes, With Moromi (main mash) prepared by Sokujo Moto, Kobo within Moromi makes alcohol reaching the alcohol content of about 17-20 %, which kills Kobo. This worsens the taste of Sake drastically. However, Kobo made with the Ki Moto making does not die even when the alcohol content reaches 20%. We can squeeze Moromi while Kobo is still alive and active, thus the brewed sake is lively and delicious.

There is a scientific proof of delicious sake made with the Ki Moto making.

Yes, exactly.

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