10. Producing the primary mash
The process of brewing shochu is split into two stages.
In the first stage, water and yeast is added to the koji and it is left to ferment in a pot.
This is where the yeast needed for the fermentation of alcohol is cultivated in large quantities. The mixture left to ferment in the preparation pot for around a week is known as 'primary mash'.
This is the 'starter' for the shochu production process, and is also known as 'yeast mash'.