In sake production, what is the yeast starter known as?

In sake production, the yeast starter is known as "moto." This crucial component of the brewing process is responsible for kickstarting fermentation. The moto is prepared by cultivating yeast in a mixture that typically includes steamed rice, water, and koji mold. This combination allows for the development of yeast in a controlled environment, ensuring that it is healthy and robust enough to ferment the sugars present in the rice during the main brewing stage.

Understanding the moto is essential because it plays a critical role in determining the flavor profile and overall quality of the sake. The methods of preparing the moto can vary, leading to different styles of sake, such as junmai or honjozo, depending on how the fermentation is managed.

The other options refer to different aspects of sake production. "Muroka" relates to unfiltered sake, "Meiri Kobo" refers to a specific yeast strain, and "Nakadori" is a step in the pressing process where the middle portion of the sake is collected for its desired flavor characteristics. Each term plays a unique role in the overall production of sake, but "moto" specifically identifies the yeast starter integral to initiating fermentation.