Leuconostoc mesenteroides, and others) that
contribute tart and savory tastes and some
aroma. A pure yeast culture is then added and
allowed to multiply. Because this microbe-
soured moto takes more than a month to
mature, it has been largely replaced by the
simple addition of organic acids to the moto
mash, or by the addition of acids and
concentrated yeasts directly to the main
fermentation. These time-saving methods tend
to produce lighter, less complex sakes.
Brewing Rice Alcohols
Simultaneous, Stepwise Fermentation
Chinese and Japanese brewing methods differ
in important details, but they also share
several important features. The starch-
digesting molds and alcohol-producing yeasts
are added to the cooked rice gruel together,
and work simultaneously. Unlike the making
of beer, where a liquid is extracted from the