Sugidama Podcast Episode 04: From Kimoto to Sokujo and Back Again

Sugidama Podcast Episode 04: From Kimoto to Sokujo and Back Again

The process of making sake is really exciting! There are several sake brewing methods: three main ones, kimoto, yamahai and sokujo (or sokujo-moto) and another one, bodaimoto, which is even older but has been rediscovered only recently. Sake taste profile depends to a certain extent on the method used to make it. So if you know what each method means, you can make a better choice of sake.

All the methods differ by the way, the starter is created. In kimoto, the starter is churned for hours with special poles to turn it into a mush. Yamahai was invented after the kimoto and got rid of this churning. While sokujo-moto slashed the production process by two whole weeks and produced clearer and more refined sake. Bodaimoto, is a very ancient sake brewing method invented by Nara monks around the 12-14th century and was superseded by kimoto.

Episode’s Content:

  • What is shubo (moto)?
  • Acidic environment
  • Kimoto
  • Yamahai
  • Sokujo-moto
  • Bodaimoto and its rediscovery
  • How sake made with different methods taste
  • Sake of the episode: Gozenshu 1859 Prototype Junmai Muroka Nama Genshu Nakadori Bodaimoto

Kampai!

Sake mentioned:
Gozenshu 1859 Prototype
Tengu Sake
Sugidama Blog

Tengu Sake: A Look at Bodaimoto Starters

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