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Alcoholic drinks from Nara
The Nara researchers who studied bodaimoto call it the oldest starter of refined sake. Raw rice soaks in water until lactic bacteria sour it (soyashi-mizu), and that sour water is then used to brew the yeast starter, where the acid holds back unwanted bacteria. It was thought lost after the quick sokujo starter spread in the Taishō era, and was rebuilt in Nara in 1999.
| Raw rice, polished to 82 %, washed60.5 kg | Soaked in the water; later steamed for the starter[matsuzawa2002] |
| Cooked riceCooked rice from 4.5 kg of rice | Mashed in a cloth bag into a paste and added to the soaking water[matsuzawa2002] |
| Water90 L | [matsuzawa2002] |
| Rice koji30 kg (as rice) | Added with 65 kg of the steamed soaking rice to make the starter[matsuzawa2002] |
| Starter | bodaimoto (soyashi-mizu soured by wild lactic bacteria, then wild yeasts) |
Total time across the recorded steps: 25 days – 33 days
What changes: Wild lactic bacteria sour the water around the soaking rice
Output: soyashi-mizu (sour water) and soaked raw rice.
Microbes at work in this step
lactic acid bacteria sour the water and the falling pH reduces unwanted bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The Nara researchers who studied bodaimoto call it the oldest starter of refined sake. Raw rice soaks in water until lactic bacteria sour it (soyashi-mizu), and that sour water is then used to brew the yeast starter, where the acid holds back unwanted bacteria. It was thought lost after the quick sokujo starter spread in the Taishō era, and was rebuilt in Nara in 1999. Made in 4 steps over 25 days – 33 days. The longest step, brew the main mash, takes 17 days (Matsuzawa K 2002) and runs at 35 °C (Matsuzawa K 2002). Lactic acid bacteria (Lactococcus, Leuconostoc and Lactobacillus) in the soyashimizu of a modern mizumoto brew and Yeasts, which increased in the Nara soyashimizu after five days and were fermentable by TTC staining do most of the fermenting.
| Main step | 17 daysMeasured[matsuzawa2002] | Brew the main mash |
|---|---|---|
| Temperature | 35 °CMeasured[matsuzawa2002] | Brew the main mash |
| Acidity | pH 4.1Measured[okuhama2025][matsuzawa2002] | Soak raw rice with a little cooked rice (soyashi) |
Raw rice soaks until the water sours, and that lactic water starts the yeast. The Nara researchers call it the oldest sake starter. Okuhama and colleagues list kimoto, yamahai and sokujo as later stages and note that kimoto is considered to be based on mizumoto brewing with some improvement, though there are various theories. Japanese Wikipedia says the starter ferments fast at high temperature and can be made safely even in summer.
In the Nara study the pH of the soyashi-mizu fell below four rapidly, and the number of undesirable bacteria fell with it. A modern mizumoto study held its finished mash at over 10 % ethanol and below pH 3.7, and heated the product (the Hiire treatment) to meet the Food Sanitation Law.
Hazards the sources name: Unwanted bacteria in the raw-rice soaking water, which fell in number once the pH dropped below four.
Every number is labelled with how it is known. How this atlas is made
The Muromachi-period manual Goshu no nikki describes the Bodaisen sake of Bodaisan Shōryaku-ji made this way. Bodaimoto was thought to have vanished in the Taishō era after the quick sokujo starter spread. A Nara research group of brewers, the temple and the prefectural centre began work on its revival in 1996 and in 1999 made a starter at Shōryaku-ji. In 2002 researchers reported that a Nara brewery had made doburoku for Shinto shrines with bodaimoto since the early Shōwa era.
