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Easy Japanese Recipes
Seed Mash
"Shubo"

 Long Ago
In Nada, "Kimoto" seed mash was made up to 1939-1940. As in the photograph, workers would add warm water into "dakitaru (heating buckets)", i.e., a past tool, adjust the temperature by stirring the water in the buckets and induce the cultivation of the seed mash.
The state of "dakitaru
(heating buckets)" work

 Today
At present, seed mash made by quick fermentation methods is used. The seed mash is made by putting "refined 'sake' type" yeast cultivated pure along with water, rogue bacteria and steamed rice into jacket-type stainless steel tanks, and is completed in about 10 days through constant temperature adjustment (ten 6500-liter tanks and two 3500-liter tanks).
Room for seed mash

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